



v..v^^^^ ^'^ :.',;■ '^- . 



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ft', 1,7. .. , »• ♦ii , 



















THE DIETARY COMPUTER. 



EXPLANATORY PAMPHLET 



THE PAMPHLET CONTAINING 

TABLES OF FOOD COMPOSITION, 

LISTS OF PRICES, WEIGHTS, AND MEASURES, 
SELECTED RECIPES FOR THE SLIPS, 

DIRECTIONS FOR USING THE SAME. 



ELLEN H. RICHARDS, 

Instructor in Sanitary Chemistry, Massachusetts Institute of Technology. 

ASSISTED BY 

LOUISE HARDING WILLIAMS. 



FIRST EDITION. 
FIRST THOUSAND. 



NEW YORK : 

JOHN WILEY & SONS. 

London: CHAPMAN & HALL. Limited. 

igo2. 



\ 



THE LIBRABV •F 

©ONGRESS, 
Two Coma Reoeivki 

WAR 2? "1902 

CorVHWMT ENTRY 

CLA88 a. XXa No. 

1. is -J Zi- 

oopY a 



Copyright, T902, 

BY 

ELLEN H. RICHARDS. 



ROBERT DRUMMONO PRINTFR, NEW YORK 



THE DIETARY COMPUTER. 



The aim of this little pamphlet is to familiarize settlement 
workers and progressive housewives with a few fundamental 
principles used in making out bills of fare according to food 
values. Not that the cook's art is not also essential, but that 
it is another matter. It can make savory these valuable food 
materials, but it cannot make one pound of potato worth as 
much for nutrition as one pound of rice, or one pound of sugar 
or of fat to yield the nitrogen which is found in meats and 
legumes. 

To do this estimating there is needed, ist, a list of the 
common food substances used, giving the grams and calories 
in each pound as bought; 2d, the composition by weight of 
the dishes made from these food materials, which makes pos- 
sible, 3d, the food value of each dish. For the cost of the bill 
of fare is needed, 4th, the prices per pound as purchased, and, 
5th, the amounts to be served a definite number of persons (a) 
when it is the chief dish, (d) when it is one of several. 

To boil down two or three hundred cook-books into twenty 
pages is doubtless to destroy the peculiar lightness and delicacy 
of aroma and to replace it by a dark thick mass which at first 
sight may have little 'attractiveness. 

And yet many gallons of light-colored foamy cider are boiled 
down to make one of the dark thick syrup which the old New 
h^ngland housewife used to such good advantage during the 
long cold winter in flavoring the otherwise monotonous diet. 



2 THE DIETARY COMPUTER. 

It was material at hand, and it served her purpose in the days 
when one small case held her spices and flavorings. 

This little pamphlet is just a makeshift like boiled cider, 
concentrated essence of something more delicate, to be used 
with judgment and discretion as a wire fence to guide the 
learner to better sources. 

The final object of food is nutrition, and it will do no harm 
to call attention to the food value of some of the common 
dishes as found on our tables without obscuring this value by 
the fancy garnishings or many handlings so common in the 
modern recipes. 

This is no new cook-book, it is only a bald statement of a 
few facts to help those who really wish to learn. The dishes 
are therefore arranged in order of food values, and the com- 
binations are made so as to approximate the standard ration. 
That the same food value is obtained at varying cost is evi- 
dent, and it should be a simple matter to choose that set of 
combinations which will suit the purse. 

That these combinations might be almost infinitely extended 
goes without saying. With the aid of any cook-book which 
gives quantities the dishes in each section may be increased 
tenfold or one hundred fold. The great difficulty is to find a 
recipe to quote. A cupful as used in one book means three 
and one-half ounces, in another four ounces. A tablespoonful 
of butter in the majority of cook-books consulted means one 
ounce, in the cooking-school recipes of modern date it means 
one-half an ounce. In some books three teaspoonfuls equal 
one tablespoonful, in others four. In many books we do not 
know what the measures stand for, hence these recipes have 
that delightful indefiniteness which is supposed to be charac- 
teristic of good cookery. 

The list of food values in a pound of the different substances 
on pages 44 to 49 is taken from Bulletin No. 28, revised edi- 
tion, Office of Experiment Stations, Department of Agriculture, 
1899. These figures are in most cases the result of several 
analyses of products found in American markets, and while no 



THE DIETARY COMPUTER. 3 

one claims that they represent the exact food value of the 
housewife's purchase, they are approximate and may serve as 
guide-posts to point out her road to a better understanding of 
the various foods which she furnishes to her family. 

The recipes are not warranted to succeed the first time try- 
ing, but at least, if variations are necessary, the cook will know 
whether she is increasing or decreasing the food value, which 
is the chief thing. Having once had her measuring dishes 
and spoons standardized, she can keep them for such uses 
without weighing each time. Any apothecary can give the 
weight measured by a given cup or spoon, and the dealers in 
kitchen utensils will provide standard measures just as soon as 
they are called for. Those at present in the market, even the 
tin measuring-cups, are not often made with sufficient care. 

It was at first intended to give credit to each cook-book for 
the recipes quoted, but the necessity of assuming weights, 
where none were given, in some part of nearly every recipe, 
deterred the author from incurring the just wrath of the 
cooks. 

The success of a dish depends upon three things: ist. The 
tastes and habits of the persons before whom it is set; in other 
words, flavor, consistency, and seasoning must be adapted to 
the whims of the eaters. 2d. The care and cleanliness with 
which the ingredients are prepared and the judgment with 
which they are put together and cooked. 3d. The attractive- 
ness with which the cooked food is served; this includes tem- 
perature, quantity, color, form, and arrangement. 

"Home cooking" means the peculiar combinations which 
suit the particular group catered for. 

" Proteid " means that which furnishes new material to 
take the place of that used up in the wear and tear of the 
active parts of the organism, as well as that which is essential 
to the building of new tissue. Hence the growing child 
needs more in proportion to its body weight than an adult. 
"Fat" and "carbohydrate" (starch, sugar, etc.) contain no 
nitrogen and therefore cannot take the place of proteid, but 



4 THE DIETARY COMPUTER. 

they may to a certain extent replace each other, especially in 
adult life. 



DIETARY ESTIMATES, BASED ON FOOD AS PURCHASED. 



Per Day. 



Man at hard labor. . . 
Man at light labor . . . 
Woman at light labor 
Child of nine years. . . 



Grams. 

125 

100 
78 



Fat. 



Grams. 

125 
100 

45 



Carbo- 
hydrates. 



Grams. 
500 
400 
320 
280 



Calories. 



4060 

3310 
2650 
1890 



Americans take far more fat in proportion to carbohydrate 
than any other nation. They are more active. Whether their 
activity follows from the use of fat is not known, only sus- 
pected. Grease-traps must be made to yield their secrets 
before this can be determined. 

Calorie is a unit measure of heat used to denote the 
energy-giving power of food. 

Table II is a list of the total food values and estimated cost 
of the recipes given in Table V, arranged in order of food 
value. 

Table III gives the same list arranged in order of cost per 
1 ,000 calories. 

Table IV gives the same list arranged in order of cost per 
100 grams of nitrogenous substance. 

In order to plan a dietary of a given composition at a 
given cost it is necessary to know : 

1st. The approximate composition of the food-materials to 
be used (Table VII). These data vary as our knowledge 
increases, and can never be more than approximations within 
somewhat wide limits. 

2d. The amount of food materials entering into the com- 
position of each dish. Table V (Recipes). 0?ily in case this 
is kiiozvn can the food values be computed for Table II. In 
order to know this it is necessary to have : 

3d. Definitions and equivalents of weights and measures. 



THE DIETARY COMPUTER. 5 

Those used in this compilation are given in Table VI. At 
present pounds and ounces are kept ; it is hoped that in a few 
years all recipes may be given in grams. 

4th. The cost per pound is to be filled in, in the blank 
columns of Table VII, by the user. 

It is not always necessary or wise to so plan the food that 
on each day of the week an exact proportion of the various 
constituents be maintained, but each week's to.tal should be 
nearly the theoretical amount. It must be understood, how- 
ever, that as yet we know too little of the effect on digesti- 
bility, of cooking, and of the combination of two or more foods 
in one dish, or at one meal, to permit of very close calculation. 

Individual bodily condition also affects food utilization to 
an unknown extent, so that no one can rely on mathematical 
calculations of food quantities without at the same time taking 
careful record of bodily weight and efficiency. 

Various other facts are needed before reliable estimates 
can be made ; such as wastes in preparation, losses in cook- 
ing, in serving, and in the portions taken away with the plates. 

In an appendix will be found a table of interchangeable 
weights and measures. 



THE DIETARY COMPUTER. 



Table I. 

CONSTANTS. 



Name of Dish. 


No. of 
Recipe. 


Cost, 
Cents. 


Proteid. 


Fat. 


Carbo- 
hydrate 


Calories 




Coffee, milk, and sugar 


a 


3-9 


Grams. 
6 


Grams. 

7 


Grams. 
65 


353 




" cream, and sugar. . . . 


b 


7-7 


2 


II 


60 


360 




Tea, cream, and sugar 


c 


6.7 


2 


6 


59 


317 




Cereal, milk, and sugar 


d 


7-4 


26 


16 


ig6 


1060 




Cereal and cream 




16 


24 
10 


53 
25 


131 
60 


1130 

522 




Bread and butter, No. I . . . . 


f 


2.5 




" " ' • No. 2 


S 


7.5 


32 


75 


179 


1566 




Day's supply oi bread and 
















butter, milk and sugar. . . . 


h 


21 


79 


144 


721 


4620 




Oranges, 6 large, 3 lbs 


i 


10 


8 


I 


"5 


510 




Bananas, 2 lbs 


J 


5 


7 


3 


129 






Strawberries, li lbs. ; sugar, 






4 oz 


k 


30.7 


6 


4 


161 


726 




Prunes (dry, 6 oz.); sugar. 








2 oz 


I 


.4.8 
4.2 


3 
2 




158 
161 


G62 




Dried apple, \ lb. ; sugar, 4 oz. 


m 


4 


702 




Fresh apples, 2 lbs. ; sugar. 
















7 oz 




8.4 
6 


4 
IT3 


3 
172 


315 
108 


1339 
2560 




Peanuts, i lb,, shelled . . 








TABLE I: CONSTANTS. 
CONSTANTS. 



Name of Dish. 




Ounces. 


Cost. 


Proteid. 


Fat. 


Carbo- 
hydrate 


Calories 




Coffee 


1- 


} 


I 
6 

2 

I 

3 

2 

0-5 

2 
2 

6 

8 

6 
6 

4 

I 

12 

3 

ilb.Soz. 
5 OZ. 
I lb. 
12 OZ. 


2 
1.2 

•7 
3-9 

2 

5 
•7 


Grains. 
5.6 


Grams. 
6.8 


Grams. 

8.5 
56.7 


121 

232 




Milk 




Sugar 












Coffee 


5.6 

2.6 


6.8 
II 


65.2 

3 
56.7 


353 

128 
232 




Cream 




Sut'ar 












Tea 


7-7 

2 

4 

•7 


2.6 

1.6 


II 

6.6 


59-7 

2 

56.7 

58. 7 

127.5 
"•3 

56.7 


360 

85 
232 




Cream 

Sugar 












Cereal 


6.7 

5 
1-7 

•7 


1.6 

19 
7.5 


6.6 

7-5 
9 


317 

668 
161 
232 




Milk 




Suf ar 












Cereal 


7-4 

5 
II 


26.5 

19 
4-5 


16.5 

7.5 
45-7 


195.5 

127.5 
4-5 


106 1 

663 
462 




Cream (thick) 




Bread | .. . 

Butter [N*^-^ 


i6 

I 

1-5 


23.5 
10.8 

34.3 
32.4 


53.2 

1.3 

23.7 


132 

59.7 


1130 

301 
221 




f^^"^ j-No. 2 

Butter ) 


2-5 

3 
4-5 


25 

4 

71. 1 


59.7 
179 


522 

903 
663 




Day's supply of bread, 
butter, milk, and 

Bread 


7-5 

6 

7-5 
3-5 
4 


32.4 

64 
15 


75.1 

8 

118. 5 

18 


179 

358 

22.7 
340.2 


1566 

1806 

1185 

323 

1392 




Butter 




Milk 




Sugar 












21 


79 


144.5 


720.9 


4626 





THE DIETARY COMPUTER. 



Table II. 

DISHES CONTAINING MEAT— IN ORDER OF FOOD VALUE 
EXPRESSED IN CALORIES. 



Name of Dish. 



Scrapple (Philadelphia) 

Irish stew and dumplings . . . 

Veal croquettes 

Salt pork in butter 

Baked beans and brown bread 
Beefsteak pot-pie, suet crust. 
Lamb chops, baked potatoes, 

bread and butter 

" Boiled dinner " 

B<;nnar stew, baking-powder 

biscuit ... 

Roast heart, stuffed with veg 

etables 

Beefsteak, top of sirloin, 2 lbs 

Meat and bean stew 

Mutton roast, 3 lbs 

Rump steak, stuffed and rolled 
Brown curry stew, with rice.. 

Beef, rib roast, 3 lbs 

Beefsteak, baked potatoes. 

bread and butter . . 

Veal, stuffed, and roasted. . . . 
Shepherd's pie. potato crust.. 

Braised beef. No. i 

Beef-shank stew 

Marrow dumplings for soups. 
Liver, 2 lbs. ; bacon, 8 oz. . .. 

Mock duck 

Corned-beef hash 

Corned beef and cream on 

toast 

" Tenderloin cutlet '' 

Pork chops 

Turkish pilau 

Fricassee of veal 

Tripe fried in butter 

Beef roll 

Stewed kidneys on toast. . . 

Stewed sheep's hearts 

Broiled chicken, 4 lbs. . . . , 

Creamed dried beef 

Ham omelet 



No. of 
Recipe, 



13 
14 
15 
16 

17 

18 

19 
20 
21 

25 
26 

27 
28 
29 

30 
31 

32 

33 
34 
35 
3& 
37 
38 
39 
40 

41 
42 



Cost. 

Cents. 



Proteid. 



1.5 

34-5 

47-5 

16 

19.8 

40 

69 

48 

47-8 

28. 5 

56 

55 

42 

52 

49 

75 

61.5 

41 

38-4 

56.1 

28.4 

12.5 

150 

43-0 

14-5 

19.5 
26.0 

20.0 
27.0 
27.0 
18.0 
22.0 
17.0 
I5-0 
104.0 

13 
21 



Grams. 
100 
190 
360 
171 
152 
237 

190 
272 

275 

279 
121 

314 
162 

273 
281 
189 

210 

276 
283 
263 
323 
41 
218 

175 
81 



171 

95 
208 
182 
119 
123 
169 

151 

268 

94 

87 



Fat. 



Grams. 

554 
427 

353-6 
620 
191 
260 

372 
200 

141 

272 

3S4 
180 
350 
126 
175 
288 

166 
196 
162 
202 
102 
232 
186 

154 
161 

158 
168 

188 

57 
122 

134 

135 

93 

114 

67 
97 
75 



Carbo- 
hydrate 



Calories 



Grams, 
340 
510 
346 
35 
803 
561 

258 
366 

664 

310 

234 



311 
222 



223 

127 

114 

26 

244 
90 



63 
133 



19 
196 

44 
66 
48 
140 
20 



27 
4 



6925 
6805 
6164 
5975 
5675 
5354 

5284 
5187 

5160 

4900 
4060 

3955 

3920 

3915 
3715 
34(^5 

3407 
3262 

3146 
3097 
2770 

2727 
2690 

2425 

2375 

2343 
2264 

2217 
2187 
2071 
2013 
1966 
1923 
1877 
1742 
1404 
1182 



TABLE II: FOOD VALUES EXPRESSED IN CALORIES. 
FISH DISHES AND SOUPS. 



Name of Dish. 



Clam chowder 

Fish chowder 

Split-pea soup 

Potato soup 

Boiled salmon, with peas, egg 

sauce 

Smoked herring on toast. . . 
Cream of green-pea soup. . . . 

Tomato soup 

Consomme 



No. of 
Recipe. 


Cost. 
Cents. 


Proteid. 


Fat. 


Carbo- 
hydrate 


Calories 






Grams. 


Grams. 


Grams. 




50 


23.6 


67 


177 


187 


2707 


51 


29.8 


166 


87 


215 


2359 


52 


6.6 


62 


91 


165 


1786 


53 


14-5 


26 


32 


171 


1729 


54 


40.6 


94 


119 


52 


1724 


55 


14 


114 


54 


119 


1480 


56 


23-7 


47 


71 


109 


1323 


57 


II 


25 


88 


79 


1 103 


58 


15-5 


28 


I 


3 


136 



CHEESE DISHES AND EGG DISHES. 



Baked rice and cheese 

English monkey on toast. . - . 
Baked macaroni and cheese. 

Cheese pudding 

Dropped egg on toast i 64 

Baked custard 



Swiss sandwiches 

Baked crackers and cheese. 
Cheese omelette 



60 


13 


79 


87 


242 


2129 


61 


13-1 


79 


b7 


269 


2059 


62 


16 


66 


lOI 


176 


1850 


63 


13 


80 


93 


127 


1636 


64 


175 


67 


83 


127 


1567 


65 


15-5 


59 


57 


126 


1304 


66 


9.2 


33 


52 


127 


lOII 


67 


6.5 


31 


56 


87 


1009 


68 


12 


69 


71 


II 


999 



BREADS AND MISCELLANEOUS DISHES. 



Rice griddle-cakes, with mo- 
lasses 

Corn bread 

Brown bread 

Baking-powder biscuit 

Old New England corn bread 

White bread, 2 lbs., home- 
made 

Molasses cookies, i recipe. . 

Corn mush, with maple syrup 

Doughnuts, }, recipe 

Maryland biscuit 

Cracker toast 

Graham muffins 

Pie-crust for one pie 

Rice croquettes 

Potato chips, .^ lb 

Mayonnaise for salads 

Potato cakes 

Lima beans, fresh, 2 lbs. . . . 

Candied sweet potatoes 

Bread dice, i lb., fried; 2 oz, 
fat .' 



70 


10,6 


87 


52 


528 


2994 


71 


10.7 


80 


64 


468 


2850 


72 


11.2 


83 


24 


515 


2685 


73 


9 8 


75 


55 


442 


2638 


74 


4.4 


37 


119 


314 


2535 


75 


5 


86 


II 


478 


2400 


76 


7-3 


41 


55 


347 


2092 


77 


6.2 


25 


63 


294 


1893 


78 


4-3 


35 


32 


321 


1760 


79 


4 


3b 


74 


222 


1710 


80 


7 


37 


53 


209 


1485 


81 


4-3 


45 


17 


264 


1471 


82 


3.6 


■ 13 


114 


84 


1666 


83 


II. 7 


42 


52 


192 


1352 


84 


2.5 


17 


80 


"5 


1290 


85 


13 


9 


129 


3 


1250 


86 


7 


36 


16 


125 


1217 


87 


10 


64 


6 


200 


1 140 


88 


6 


8 


50 


160 


1132 


89 


3-5 


22 


59 


120 


1 1 30 



TO 



THE DIETARY COMPUTER. 
BREADS AND MISCELLANEOUS DISHES. 



Name of Dish. 



French dressing for salads; 

4. oz. oil 

Escalloped tomatoes 

Fresh green peas, 3 lbs 

Mashed potato. ......... . . 

Lyonnaise potatoes 

Potato salad 

Beets, 2 lbs 

Cabbage, 2 lbs 



No. of 
Recipe. 



90 

91 

92 

93 
94 
95 
96 

97 



Cost, 
Cents. 



8 

8.2 
12 

5 
2.2 

5 
4 
3 



Proteid. 



Grams. 



22 
30 
16 

8 

13 
12 
16 



Fat. 



Grams, 

"3 

30 

4 

29 

29 

19 

9 

2 



Carbo- 
hydrate 



Grams. 



108 
109 
107 
70 
82 
70 
44 



Calories 



1050 
776 
765 
749 
595 
563 
340 
250 



PUDDINGS AND DESSERTS. 



Date pudding 

Blueberry pudding, with hard 

sauce 

Suet pudding, with clear sauce 
Fig pudding, with vinegar 

sauce 

Mince pie, 9-inch, home-made 

Short-cake, filled 

Plum pudding, No. I 

Jam rolls 

Brown-betty, hard sauce. . . . 

Bread-and-butter 

Apple pie, 9-inch 

Chester-pudding 

Apple tarts 

Plum pudding. No. 2 

Indian-pudding, I recipe. . . . 
Tapioca pudding. No. I . . . . 

Rice pudding, No. i 

Ice-cream, home-made 

Sponge-cake, i lb 

Indian-pudding without eggs 
Tapioca pudding, No. 2 . . 

Creamy rice pudding 

Corn-starch pudding 



ICO 


12 


62 


165 


810 


5109 


lOI 


20 


38 


152 


780 


4759 


102 


9.6 


63 


187 


651 


4750 


103 


20.7 


49 


107 


433 


3935 


104 


17 


55 


182 


479 


3882 


105 


22 


82 


95 


574 


3595 


106 


II 


82 


18 


728 


3488 


107 


13-7 


87 


17 


697 


3357 


108 


21.4 


49 


150 


662 


3285 


109 


14 


77 


5(5 


499 


3198 


no 


13 


17 


165 


344 


3031 


III 


13 


50 


103 


439 


2723 


112 


8 


54 


7 


558 


25S0 


"3 


21 


58 


104 


306 


2470 


114 


17 


65 


55 


410 


2446 


115 


13 


34 


60 


434 


2439 


116 


15-2 


54 


60 


401 


2427 


117 


29.4 


35 


153 


203 


2400 


118 


20 


29 


43 


318 


1830 


119 


10.2 


42 


48 


281 


1822 


120 


II. 6 


II 


41 


102 


1268 


121 


7.8 


28 


2 


231 


1082 


122 


5-5 


15 


18 


191 


1020 



SAUCES. 



Hard sauce 

Vinegar or lemon sauce 

Maple syrup, 8 oz 

Clear sauce 

Fruit sauce 

Molasses, dark, 4 oz. . . 



125 

126 

127 

128 

129 
130 


5-7 
2.8 
6 
1.2 

5 • 
.8 


2 


35 
23 


113 
123 

158 

108 

80 

80 


795 
736 
653 
441 
381 
328 






13 









COST OF i,ooo CALORIES OF V/IRIOUS DISHES. 



1 1 



Table III. 

DISHES CONTAINING MEAT ARRANGED IN ORDER OF COST 
OF 1,000 CALORIES, BEGINNING WITH THE LOWEST. 

FOR ONE PERSON 3,000 CALORIES PER DAY IS THE USUAL ALLOWANCE. 



No. of 
Recipe. 



Name of Dish. 



Scrapple , 

Salt pork in batter 

Baked beans and brown bread 

Marrow dumplings tor soup 

Irish stew and dumplings , 

Liver and bacon 

Roast heart, stuffed 

Corned beef hash 

Beefsteak pot-pie 

Veal croquettes 

Corned beef and cream on toast , 

Stewed sheep's hearts 

Stewed kidney on toast 

Creamed dried beef 

Tripe fried in batter 

Pork chops 

Boiled dinner 

Lamb chops, etc 

Beef- shank stew 

Roast mutton , 

Beef roll 

Tenderloin cutlet 

Shepherd's pie 

Turkish pilau 

Veal, roast, stuffed 

Brown curry stew, with rice 

Fricassee of veal 

Bonnar stew 

Rump steak, stuffed 

Beef, roast, top of sirloin 

Meat and bean stew , 

IVhjck duck 

Ham omelette 

Beafsteak, bread, butter, and potatoes 

Braised beef, No. i 

Beef rib, roast 

Braised beef No. 2 

Broiled chicken 



a 


rt 









^ o u 




S = H 

D c 


8 


" fcuciS 


'-' 


"" m 




° 2" 


° Z 







U 


u 


Cents. 


Cents. 


15 


2.16 


9-3 


2 


68 


13 


3 


5 


I-I3 


4 


5 


i8 


5 


07 


6.8 


5 


5 


7-5 


5 


8 


17.9 


6 


I 


17 


7 


46 


13-2 


7 


7 


21.9 


8 


3 


10 


8 


10 


8.8 


13-8 


9 


15. 1 


9 


21 


9 


17.6 


9.2 


30.6 


9.26 


8.8 


10.3 


25-9 


10.8 


18 


II. 2 


15.2 


"•5 


13.6 


12.2 


13 


12.4 


14.9 


12.6 


16.3 


12.6 


14.8 


13 


17-3 


131 


19 


13.3 


46-5 


13-8 


17-5 


14. 1 


24.5 


17.7 


24.1 


18 


29-3 


18 


21.3 


18. 1 


40 


21.7 


28 


235 


38. S 


60 





THE DIETARY COMPUTER. 
FISH DISHES AND SOUPS. 



No. of 
Recipe. 



52 
53 
50 
55 
57 
51 
56 
54 
58 



Name of Dish. 



Split-pea soup 

Potato soup 

Clam chowder 

Smoked herring on toast 

Tomato soup 

Fish chowder 

Cream of green-pea soup 

Boiled salmon, with egg sauce 
Consomme 





. 


1 


a „ 


rt 
u 


og„- 





c u 








" birt 


^ 






°i:.2 


s 






'&'Zin 





u 


u 


Cents. 


Cents. 


10.6 


3-7 


55.8 


8 


3 


35 


8 


7 


12.2 


9 


4 


44 


9 


7 


18 


12 


6 


50.4 


17 


9 


43.2 


23 


5 


55-4 


114 





60 
61 
67 
63 

66 
62 
64 
65 
63 



CHEESE DISHES AND EGG DISHES. 



Baked rice and cheese 

English-monkey on toast. . . 
Baked crackers and cheese . 

Cheese pudding 

Swiss sandwiches 

Baked macaroni and cheese 

Dropped eggs on toast 

Baked custard 

Cheese omelet 



16.4 


6.1 


16.6 


6.3 


21 


6.4 


16.2 


7-9 


28 


8.1 


24.2 


8.2 


26.1 


II. I 


26.2 


II. 8 


17.4 


12 



BREADS AND MISCELLANEOUS DISHES. 



74 
84 
75 
82 

79 

78 



77 
70 
76 
73 
94 
72 

71 
80 
88 
86 

93 
90 



Old New England corn bread. . . 

Potato chips. | lb 

White bread, 2 lbs., home made. 

Pie-crust for one pie 

Maryland biscuit 

Doughnuts, i recipe 

Graham muffins 

Bread dice, fried 

Corn mush, maple syrup 

Rice griddle cakes 

Molasses cookies 

Baking-powder biscuit 

Lyonnaise potatoes 

Corn bread 

Brown bread 

Cracker toast 

Candied sweet potatoes 

Potato cakes 

Mashed potato . . 

French dressing 



12 


1-7 


14.7 


1-9 


5.8 


2.1 


27.7 


2.2 


II. I 


2.3 


12.3 


2.4 


9-5 


2.9 


16.0 


31 


24.8 


3-3 


12.2 


3-5 


17.8 


3-5 


13.0 


3-7 


27-5 


3-7 


14.7 


3-9 


13-4 


4.0 


19.0 


4-7 


75.0 


5 3 


20 -o 


5-7 


31.2 


6.6 




7.6 





TABLE III: COST OF i,ooo CALORIES OF y/tRIOUS DISHES. 13 
BREAD AND MISCELLANEOUS DISHES. 



No. of 
Recipe. 



83 
87 
95 
85 
91 
96 

97 
92 



102 
100 
106 

112 
lOI 
IIO 

lOg 
104 
107 
III 

"5 
103 
122 
119 

105 
116 
108 
114 
121 

"3 
120 
118 
117 



Name of Dish. 



Rice croquettes , 

Lima beans, fresh 

Potato salad , . . . , 

Mayonnaise for salads.. 

Escalloped tomatoes 

Beets, 2 lbs 

Cabbage, 2 lbs 

French green peas 

PUDDINGS AND DESSERTS 

Suet pudding, with clear sauce 

Date pudding ... 

Plum pudding, No. I 

Apple tarts 

Blueberry pudding and sauce 

Apple pie 

Bread-and-butter pudding 

Mince pie 

Jam rolls ... .' 

Chester pudding 

Tapioca pudding 

Fig pudding and sauce 

Cornstarch pudding 

Indian-pudding, without eggs 

Short-cake, filled 

Rice pudding 

Brown-betty 

Indian-pudding 

Creamy rice pudding 

Plum pudding, No. 2 

Tapioca pudding, No. 2 

Sponge-cake, i lb . 

Ice-cream, home-made , 



lA 


^ 


g. 


U 


O^C 





C <J 

Ova 





" bt>ti 


•^ 






°i:.S 


S 






§Zw 





u 


u 


Cents. 


Cents 


28.0 


8.6 


15-5 


8.8 


38.5 


9.0 


144.4 


10.4 


37-3 


10.6 


33-3 


II. 8 


X8.7 


12.0 


40.0 


15-8 



15.2 


2 


193 


2.3 


134 


31 


14.8 


3-1 


52.7 


4.2 


76.5 


4.2 


18.2 


4.3 


30.9 


4 3 


15.8 


4.8 


26 


4.8 


38.2 


5-3 


42.2 


5-3 


36.6 


5-4 


24-3 


5-6 


26.8 


6.1 


28.1 


6.2 


43-8 


6.5 


26.1 


6.9 


27.7 


7.2 


36.2 


8.5 


105 


9.1 


68.9 


10.9 


84 


12.2 



14 



THE DIETARY COMPUTER. 



Table IV. 

DISHES CONTAINING MEAT ARRANGED IN ORDER OF COST 
OF 100 GRAMS OF NITROGENOUS SUBSTANCE, BEGINNING 
WITH THE LOWEST. 

FOR ONE ADULT PERSON PER DAY lOO GRAMS IS THE LOWEST AMOUNT TO 

BE ALLOWED. 



No. of 
Recipe. 



27. 
II 
25 

4 
39 
38 

5 
34 

3 
20 

41 

35 

19 

I 

36 

SI 

16 

6 

9 



29 

37 

2 

15 
33 

2'I 
30 
42 

28 

14 
22 

18 

7 
41 
17 
12 
26 



Name of Disli. 



I/iver and bacon 

Roast heart, stuffed 

Beef- shank stew 

Salt pork in butter 

Stewed sheep s hearts 

Stewed kidney on toast 

Baked beans and brown bread 

Turkish pilau 

Veal croquettes 

Shepherd's pie 

Creamed dried beef. 

Fricassee of veal 

Veal roast, stuffed 

Scrapple 

Tripe fried in batter 

Tenderloin cutlet 

Brown curry stew . 

Beefsteak pot pie 

Bonnar stew 

Meat and bean stew . . 

Boiled dinner 

Corned beef hash 

Beef roll 

Irish stew 

Rump steak, stuffed 

Pork chops 

Braised beef, No. i 

Corned beef on toast 

Ham omelet 

Mock duck 

Mutton roast 

Braised beef, No. 2 

Beefsteak, bread, butter, and potatoes 

Lamb chops, etc , 

Broiled chicken 

Beef nb roast 

Beef, top of sirloin, roast 

Marrow dumplings 






Cen 

5 

5 

10 



8 
3 

12 

7 
12 

9 
13 
12 

2. 

9 

II . 
12. 

7- 
13- 
14. 

9- 



,6 
16 



8.1 



18 

17- 
10. 

23- 

iS 

9' 
60 
21 . 
13' 

4- 



26 



9-3 



24 
24 

25 
28 
29 
30 
38 
40 

45 
"3 



TABLE IV: COST OF loo GRAMS OF NITROGENOUS SUBSTANCE. 1 5 



FISH DISHES AND SOUPS. 




Split-pea soup 

Smoked herring on toast 

Fish chowder 

Clam ciiowder 

Boiletl salmon, with egg sauce 

Tomato soup 

Cream of green-pea soup 

Consomme 

Potato soup 



CHEESE DISHES AND EGG DISHES. 



Cheese pudding 

Baked rice and cheese 
English-monkey on toast. . . 

Cheese omelet 

Baked crackers and cheese. 
Bakecl macaroni and cheese 

Dropped eggs on toast 

Baked custard , 

Swiss sandwiches 



7.9 


16.2 


6.1 


16.4 


6.3 


16.6 


12.0 


17.4 


6.4 


21 


8.2 


24.2 


II. I 


26.1 


11.8 


26.2 


8.1 


28 



BREADS AND MISCELLANEOUS DISHES. 



White l^read. 2 lbs., home-made. 

Graham muffins 

Maryland biscuit 

Old New England corn bread. .. 

Rice gnddle-cakes 

Doughnuts, ^ recipe 

Baking powder biscuit 

Brown bread 

Potato chips, ^ lb 

Corn bread 

Lima beans, fresh 

Bread dice, fried 

Molasses cookies 

Cabbage, 2 lbs 

Cracker toast 

Potato cakes , 

Corn mush, maple syrup 

Lyonnaise potatoes 

Pie-crust for one pie 



2 


I 


5 


8 


2 


9 


9 


5 


2 


3 


II 


I 


I 


7 


12 





3 


5 


12 


2 


2 


4 


12 


3 


3 


7 


13 





4 





13 


4 


I 


9 


14 


7 


3 


9 


14 


7 


8 


8 


15 


5 


3 


I 


16 





3 


5 


17 


8 


12 





18 


7 


4 


7 


19 





5 


7 


20 





3 


3 


24 


8 


3 


7 


27 


5 


2 


2 


27 


7 



i6 



THE DIETARY COMPUTER. 
BREADS AND MISCELLANEOUS DISHES. 



No. of 
Recipe. 



83 
93 
96 

91 
95 
92 
88 
85 



106 
112 
102 
107 
109 
100 
119 
III 
114 
105 
121 
116 
104 

113 
122 

115 

103 
108 

lOI 

118 
no 

117 

120 



Name of Dish. 



Rice croquettes 

Mashed potatoes 

Beets, 2 lbs 

Escalloped tomatoes 

Potato salad 

Green peas, fresh 

Candied sweet potato 

Mayonnaise for salads 

PUDDINGS AND DESSERTS 

Plum pudding 

Apple tarts 

Suet pudding, with clear sauce 

Jam rolls 

Bread-and-butter pudding 

Date pudding 

Indian-pudding, without eggs 

Chester-pudding 

Indian-pudding 

Short-cake, filled 

Creamy rice pudding 

Rice pudding 

Mince pie 

Plum pudding. No. 2 

Cornstarch pudding 

Tapioca pudding 

Fig pudding, with sauce 

Brown-betty 

Blueberry pudding 

Sponge cake, i lb 

Apple pie 

Ice-cream 

Tapioca pudding, No. 2 





B 









^S,; 




c u 




D C 




" hf rt 






0.2 


°^5 






gu 


S^tA 





U 


Cents. 


Cents. 


8.6 


28 


6.6 


31.2 


II. S 


33-3 


10.6 


37-3 


9.0 


38.5 


15.8 


40.0 


5-3 


750 


10.4 


144.4 



3 


I 


134 


3 


I 


14 8 


2 




15-2 


4 


8 


15-8 


4 


3 


18.2 


2 


3 


193 


5 


b 


24-3 


4 


8 


26 


6 


Q 


26.1 


6 


I 


26.8 


7 


2 


27.8 


6 


2 


28.1 


4 


3 


30.9 


8 


5 


36.2 


5 


4 


36.6 


5 


3 


38.2 


5 


3 


42.2 


6 


5 


43-8 


4 


2 


52.7 


10 


9 


68.9 


4 


2 


765 


12 


2 


84 


9 


I 


105 



RECIPES. 



17 



Table V. 



RECIPES. 



(Quantities are estimated for six persons.) 
NO. 1. SCRAPPLE. PHILADELPHIA STYLE. 





Lbs. 


Oz. 


Cost. 


Proteid. 


Fat. 


Carb. 


Cal. 


One-half pig's head. 
Corn meal 


3 

1 




12 
3 


60 
40.4 


544 
10 


346.6' 
340.6 


5270 
1655 








15 


100.4 


554 


6925 



Clean the pig's head. Put in a stew-pan with 2 qts. hot water. Let it 
simmer for 3 hours. Take out of the liquor and cool. When cold remove the 
bones and chop the meat fine. Add 2 teaspoonfuls of salt, i teaspoonful of pepper, 
2 leaves of sage. Put into the liquor and return to the fire. When the liquor 
begins to boil sprinkle in the meal with quick stirring. Cook for 2 hours without 
burning. Cool in a deep pan. For use, cut slices, roll in flour or bread-crumbs, 
frv until brown. 



NO. 2. IRISH STEW WITH DUMPLINGS. 

Simmer the meat 2 hours, add the vegetables and seasoning ; then heat to boil- 
ing; add the dumplings. 





Lbs. 


Oz. 


Cost. 


Proteid. 


Fat. 


Garb. 


Cal. 


Mutton 

Potatoes 


2 
2 
1 




24 
3 
2 


107.8 

16.2 

4.1 


232.0 
8.0 
1.3 


"issis' 

33.6 


2610 
650 


Carrot and turnip 


170 


Suet ..... 

Flour 


1 
1^ 




3 

2.5 


10.9 
51.2 


181.2 
5.0 


338.3 


1730 
1645 




34.5 


190.2 


427.5 


510.7 


6805 



NO. 3. VEAL CROQUETTES. 





Lbs. 


Oz. 


Cost. 


Proteid. 


Fat. 


Carb. 


Cal. 


Veal 


3 


8 
4 
1 
8 
4 
8 

4 


30 
2 

1.5 
4.0 
4 
4 

2 


294 
4 

23' 
15 
24 

"^60~ 


79 

102 
23.7 
.5 
11 
24 

113.4 


190*' 
"'l56"' 


1940 


Salt pork 

Butter 


965 
221 


Rice (dry) 

Eff?s 




875 
161 


Cracker crumbs . . . 




947 


Fat taken up in 
cooking 




1055 






47.5 


353.6 


346 


6164 



i8 



THE DIETARY COMPUTER. 



NO. 4. SALT PORK IN BATTER. 

Cut the pork in thin slices, drop into lioiling water for 2 minutes, drain, cook 
a delicate brown in a frying-pan 5 minutes. Take out the slices, dip in the batter 
made of the flour, salt, milk, and egg. Cook brown in the hot fat. Serve at once. 





Lbs. 


Oz. 


Cost. 


Proteid. 


Fat. 


Carb. 


Cal. 


Pork 


"'n' 
3 
2 


12 
.17 
2 
2 


156.4 
4.6 
3 
7.4 


611.5 

3.1 
5.2 


' 30.4 ' 
4.3 


5725 


Flour 


148 


Milk 




20 


E?p li) 




81 


Sd^lt ^ teaspoon . . 
























16.2 


171.4 


620.4 


34.7 


5974 



NO. 5. BAKED BEANS. NEW ENGLAND STYLE. 

Soak the washed beans overnight in 3 qts. water. Drain and wash. Put 
them in a stew-pan with plenty of cold water. Bring to a boiling heat and cook 
until the skin will break, not a moment longer. Put half the beans into the bean- 
pot, then the pork; the scored rind comes just to the top of the pot. Fill in with 
the beans. Add the seasonings. Fill the pot with boiling water. Many cooks 
prefer to use the water the beans were boiled in. Bake for 10 hours, filling up as 
necessary. 



NO. 5a. BROWN BREAD. 





Lbs. 


Oz. 


Cost. 


Proteid. 


Fat. 


Carb. 


Cal. 






5.3 

5.3 

8 

8 

0.5 

0.5 

8 


.8 

.7 

1.2 

5.0 

.6 

'"'2.0' 
10.3" 


13.2 
10 
25.6 
22 


3.3 

2.0 

2.5 

24.0 


112 
109 
169.6 
35.0 

157.2 


510 


Rye meal 




480 


Flour 




822 


Sniir milk 


1 


487 


Soda 




Salt ... 






Molasses 




645 






70.8 


31.8 


582.8 


2944 



NO. 5/'. BAKED BEANS. 





Lbs. 


Oz. 


Cost. 


Proteid. 


Fat. 


Carb. 


Cal. 






12 
1 
6 

.25 


6 

.2 
3.0 

.3 


75.6 


6 


201 
19 

~220~ 


1203 






81 


Pork, salt, fat 

Salt 




6 


153 


1447 


Soda (pinch) 






Mustard " 










9.5 


81.6 


159 


2731 



TABLE V : RECIPES. 
NO. 6. BEEFSTEAK POTPIE, SUET CRUST. 



19 



Season the meat with the salt and pepper, put this into a pot with the butter, 
onion, and water. Cover, steam slowly one hour. Boil the potatoes, cut in quar- 
ters, add the salt and enough water to make a dough. Line a deep baking-dish, 
fill with meat and gravy, cover with rest of dough and bake one hour. Put paper 
funnel in centre as a vent. 





Lbs. 


Oz. 


Cost. 


Proteid. 


Fat. 


Carb. 


Cal. 


Beef, 2d cut round 
Butter 


2 


....... 

6 


30 

1.5 

4.0 

.6 

2.0 


149 

"16*" 
64 
8.4 


62 
23.7 

1 

6 
168 


"139 

422 

561 


1187 

221 

620 

2010 

1326 


Potatoes 


2 

1 


Flour 


Suet 








38.1 


237.4 


260.7 


5364 



NO. 7. LAMB CHOPS, BAKED POTATOES, BREAD AND BUTTER. 





Lbs. 


Oz. 


Cost. 


Proteid. 


Fat. 


Carb. 


Cal. 


12 chops 


2.5 

2.0 

.5 


'"2" 


60 
4 

2.5 
3 


153 
16.2 
21.5 


321 
.8 
2.7 
48.4 


118.5 


3612 
620 
602 


Potatoes 

Bread 


Butter 


450 










69.5 


190.7 


372.9 


258.3 


5284 



NO. 8. BOILED DINNER, NEW ENGLAND STYLE. 

If the beef is not freshly corned {3 or 4 days), soak it over night; if very hard, 
change the water several times while boiling. Put the meat into cold water, let 
it slowly come to the boiling-point, and boil 3 hours. At the end of 2 hours add 
the vegetables to be used, whether carrots, turnips, parsnips, or cabbage; in 
another half hour, the potatoes. Take up when they are done. Half the 
cabbage may be kept raw for cold slaw. The beets, cleaned without breaking 
the skin, are always cooked separately 2 or 3 hours. 





Lbs. 


Oz. 


Cost. 


Proteid. 


Fat. 


Carb. 


Cal. 


Corned-beef brisket 


3 

2 

1 

6 

1 




30 
3 
3 

10 

2 

48 


195.9 

16.2 

5.9 

48.6 
5.9 


264 
.8 
4.5 

8.4 
2.3 


"'139" 
35 

133 
58 


3255 
647 


Beets 


170 


Cabbage, turnips, 

and carrots 

Parsnips 


750 
.285 




272.5 


280.0 


365 


5107 



THE DIETARY COMPUTER. 



NO. 9. BONNAR STEW (WINTER STEW). 

3 lbs. small pieces from leg or neck of beef. Roll in flour until very white, 
cover with cold water in stew-pan, add salt and pepper. Simmer 5 hours. 





Lbs. 


Oz. 


Cost. 


Proteid. 


Fat. 


Carb. 


Cal. 


Beef from neck or 
shank 


3 


5 
8 


36 
.07 
3 

8 


174 
17 
12 

72 


99.2 
2 
.6 

39 


'"lis"' 

104 
447 


1636 


Flour 


552 


Potatoes, baked. . 
Baking - powder 

biscuit of I qt. 

flour 


i 


481 
2491 












47.1 


275 


140.8 


664 


5160 



NO. 11. ROAST STUFFED HEART WITH VEGETABLES. 

Soak the heart in vinegar and water 3 hours, cut off lobes and gristle, stuft 
with salt, fat pork chopped fine and the same amount of bread crumbs, a little 
chopped parsley, a little thyme, pepper and salt. Tie in a cloth and let slowly 
simmer for 2 hours, the larger end up ; then take off cloth, flour, and roast until 
brov/11 with some pieces of pork over it. Make a gravy by thickening with flour. 





Lbs. 


Oz. 


Cost. 


Proteid. 


Fat. 


Carb. 


Cal. 


Heart 


3 


" " 6 
4 

"1 


18 
3 
2 
2 
1 
2 
.15 


231 

6 

12 

16 

6.8 
4.1 
3.1 


103 
153 
12 
.8 
1.8 
1.3 
.3 


" 78 

138 

40 

33 

21 


1896 


Salt fat pork 


1447 
472 


Potatoes 


2 
1 

1 


620 


Onions 


205 


Carrots 

Flour 


160 
100 






28.1 


279.0 


272.2 


310 


4900 



NO. 13. MEAT AND BEAN STEW. 





Lbs. 


Oz. 


Cost. 


Proteid. 


Fat. 


Carb. 


Cal. 


Beef, medium fat 
Beans, lima, dried 


3 


"12"" 
4 


45 
6 
4 


258.6 

54.0 

1.6 


174.3 

5.1 

.4 


"224"' 
10 


2685 

1219 

51 










55 


314.2 


179.8 


234 


3955 



TABLE y: RECIPES. 



NO. 15. RUMP STEAK STUFFED AND ROLLED, WITH VEGETABLES. 

2 lbs. rump steak (or any lean meat), 2 oz. suet. 4 oz. bread crumbs, i dessert- 
spoon of chopjied parsley (6 olives may be added), pepper, salt, 2 eggs. Spread 
the mixture on the steak, roll and tie, place in greased paper and roast three- 
fOurths of an hour. Cook vegetables separately. 



Lbs. 


Oz. 


Cost. 


Proteic!. 


Fat. 


Carb. 


Cal. 


Steak, lean 

Suet 

Bread crumbs ... 


2 


'"2" 
4 
4 


32 
1 
1 
4 


173.2 

2.6 

11.5 

14.5 


99.8 
5.6 
1.4 

10.8 


"64"* 


1640 
442 
321 


SggS (2) 

Salt, pepper 




161 


Lima beans, fresh 
Squash 


2 

2 




10 
4 


64.4 
7.2 


6.4 
2.8 


199.6 
47.2 


1140 
210 






52 


273.4 


126.8 


310.8 


3914 



NO. 16. BROWN CURRY STEW, WITH RICE. 



Rice cooked separately 20 to 25 minutes in plenty of water to keep it whole. 
Add curry powder and rice to the cooked meat. 





Lbs. 


Oz. 


Cost. 


Proteid. 


Fat. 


Carb. 


Cal. 


Beef, medium fat. 
Rice 


3 


. . .^.^. . . 
i 


42 
5 
2 


258.6 
22.5 


174.3 
.9 


"222" 


2685 
1030 


Curry 




















49 


281.1 


175.2 


222 


3715 



NO. 18. BEEFSTEAK, BAKED POTATOES, BREAD AND BUTTER. 



Steak, solid, round 

Potatoes 

Bread 

Butter 



Lbs. 


Oz. 


Cost. 


Proteid. 


Fat. 


Carb. 


2 
U 
".5 


■■■-■■ 


50 
2 

2.5 
7 


176.8 
12 
21.5 


66.2 

.6 

2.7 

96.8 


'io4"' 

118.5 




61.5 


210.3 


166.3 


222.5 1 



Cal. 

1340 

465 

602 

900 

"3307^ 



NO. 19. ROAST VEAL, STUFFED. 



Dredge with salt, pepper, and flour. Stuff with moistened bread crumbs. Put 
in strips of salt pork over the top. Cover with buttered paper to keep from burn- 
ing, and allow i hour to the pound. Baste. Thicken gravy with i tablespoonful 
flour. 





Lbs. 


Oz. 


Cost. 


Proteid. 


Fat., 


Carb. 


Cal. 


Veal, leg 


3 


■ "4 ■ ' 

8 


37 
2 
2 


248.7 
4.1 
23 


90.9 

101.9 

3 


"127" 


1755 


Salt pork 


965 


Bread crumbs 




642 




41 


275.8 


195.8 


127 


3362 



THE DIET/1RY COMPUTER. 



NO. 20. SHEPHERD'S PIE WITH POTATO CRUST. 





Lbs. 


Oz. 


Cost. 


ProteicJ. 


Fat. 


Carb. 


Cal. 


Cold meat. 

I teaspoonful salt, 
\ teaspoonful pep- 
per, pudding-dish 
well buttered. . . . 


2 


2 

' ".55 " ' 
.55 

8 


30 

4 

1 
.07 
.7 

2 


254 

"'15'" 
2 

12 


100 

47.4 
2 

"'12'" 

.6 


"'10' 
104 


1970 
441 


Stock 


1 


80 


Flour 


50 


Butter, onion 




110 


Potatoes, boiled 
and mashed... . 


1 


465 




37.7 


283 


162 


114 


3116 



NO. 21. BRAISED BEEF. 

Cut the pork into thin slices, fry brown and crisp. Put the vegetables cut 
fine into the fat and cook 15 minutes. Rub into the meat 2 teaspoonfuls of salt, 
^ teaspoonful of pepper. Put it into a deep pan or earthen pot. Add the drained 
vegetables. Brown the flour in the hot fat. Add gradually i^ pints water, I tea- 
spoonful of salt, \ teaspoonful of pepper. Cook 5 minutes. Pour over the meat. 
Cover pan or pot. Cook in slow oven 5 hours. The toughest meat will become 
tender. If pork is not used, 2 ozs. butter must be added to 2 ozs. dripping to give 
the flavor required. This increases the cost by 3 cents. 



Lbs. 


Oz. 


Cost. 


ProteicJ. 


Fat. 


Carb. 


Cal. 


Beef, lean 

Pork 


3 


* " 1 " 

1 
1 

1 


54 
2 
.15 
.5 
.5 


255.2 
4 
3 

.6 


99.3 
102 
.3 

.2 


""21"" 
5 


2010 
965 


Flour 




100 


Onion 






Carrot 




22 










57.1 


262.8 


201.8 


26 


3097 



NO. 25. BEEF-SHANK STEW. 





Lbs. 


Oz. 

■■"4" 


Cost. 


Proteiii. 


Fat. 


Carb. 


Cal. 


Beef shank 

Potatoes 


3 
2 

1 


24 
2 
2 
.6 


290 
16.4 
4.1 
12.2 


99.3 
.9 
.45 
1.2 


' 133.4 

25.8 
84.8 


1635 
620 




105 


Flour 


410 










28.6 


322.7 


101.9 


244.0 


2770 



TABLE V: RECIPES. 
NO. 26. MARROW DUMPLINGS FOR SOUPS. 



23 





Lbs. 


Oz. 


Cost. 


Proteid. 


Fat. 


Carb. 


Cal. 


Marrow 




8 
4 

4 
4 

1 


6 

1.5 
2 
4 
.1 


5.9 
11.1 

3.2 
18 

3.2 
~41.4 


211 
2 
4 
13.8 
3 


"63 "" 
5.7 

' '2i.*l' ' 


1982 


Bread crumbs 


321 


Milk 




81 


Yolks of A. Qws .... 




243 


Flour 




100 










13.6 


231.1 


89.8 


2727 



NO. 27. FRIED LIVER AND BACON. 





Lbs. 


Oz. 

'"'s'" 


Cost. 


ProteicJ. 


Fat. 


Carb. 


Cal. 


Liver 


2 


8 
7 


196 
21.7 


50 
136 




1330 


Bacon 


1360 










15 


217.7 


186 




2690 



NO. 28. MOCK DUCK, 

Mix well together i cup bread crumbs seasoned with salt and pepper, i table. 
spoonful melted butter, a little cayenne, i teaspoonful of chopped onion; spread on 
one side of the steak, roll it and fasten with a little skewer. Roast for an hour. 
Thicken the gravy with one tablespoonful of flour. 





Lbs. 


Oz. 


Cost. 


Proteid. 


Fat. 


Carb. 


Cal. 


Beef round, me- 
dium fat 

Bread crumbs 


2 


■ ■ 4 ■ ■ ■ 

1 


30 

1 

11 


172.4 

11.1 

1.5 


116.2 

2 

28.5 


63' 


1790 
321 


Fat 




264 


Chopped onion | 
teaspoon 






Flour 




5 




1.6 




10 


50 










42 


186.6 


146.7 


73 


2425 



NO. 29. CORNED-BEEF HASH. 





Lbs. 


Oz. 
""2" 


Cost. 
Cents. 

12 
2 
.5 


Proteid, 
Grams. 


Fat, 
Grams. 


Carb. 
Grams. 


Cal. 


Corned beef , 

cooked 

Potatoes 


1 
2 


64,3 
16.4 


103.4 

.9 133.4 
56.7 


1225 
620 


Fat 


527 










14.5 


80.7 


161.0 133 4 


2372 



24 



THE DIETARY COMPUTER. 



NO. 30. CORNED BEEF AND CREAM ON TOAST. 





Lbs. 


Oz. 


Cost. 


Proteid. 


Fat. 


Carb. 


Cal. 


Cornedbeef 
cooked grated, 
or chopped 

Cream, thin 


1 


■ ■ 2 " ' 
2 

8 


12 
4 
1 

2.5 
19.5 


64.3 
2 
1 

22 


103.4 

8 
47 

2.7 


""2 
119.5 


1225 
85 


Butter (fat) 




450 


Salt, pepper 

Bread toasted .... 




603 










89 3 


161.1 


121.5 


2363 



NO. 31. TENDERLOIN CUTLET. 





Lbs. 


Oz. 


Cost. 


ProteicJ. 


Fat. 


Carb. 


Cal. 


Hamburg steak . . 
Suet or fat 


2 


2" 


24 
1 

1 


171 


112 
56 




1743 
521 


Worcester or other 
sauce 






















26 


171 


168 


1 2264 



NO, 33. PORK CHOPS. 

Season the chops with one teaspoonfiil salt and a little pepper. Cook in a hot 
frying-pan rather slowly for 20 minutes ; after taking out the chops stir the flour 
into the fat, add the strained tomatoes and simmer for 5 minutes. Add a little salt 
and pepper, and pour the sauce around the chops on a hot dish. 





Lbs. 


Oz 


Cost. 


Proteid. 


Fat. 


Carb. 

' 10" ' " ' 
8.8 


Cal. 


Pork steak 

Flour 


1 


18 
'2 


92 

1.5 
1.8 


187 
.1 

.9 


2115 
50 


Tomatoes 


\ 


52 




20 


95.3 


188.0 


18.8 


2217 



NO. 34. TURKISH PILAU. 
Cook the rice in the soup stock, add the meat, tomatoes, and seasonings. 





Lbs. 


Oz. 
8 


Cost. 


Proteid. 


Fat. 


Carb. 


Cal. 


Rice 


4 

6 

15 

2 


17.6 
60 
127 
3,6 


.8 
4 
50 
1.8 


179 
17.7 ' 


814 


Soup stock 

Meat cut fine 

Tomatoes (fresh).. 


3 
1 
1 


283 
985 
105 




27 


208.2 


56.6 


196.7 


2187 



TABLE V : RECIPES. 



25 



NO. 35. FRICASSEE OF VEAL. 





Lbs. 


Oz. 


Cost. 


Proteid. 


Fat. 


Carb. 


Cal 


Veal 


2 


"'"4 "" 

2 
4 


24 
2 

.3 
1 


158 
7.4 
6 
.9 


45 

76 
.4 
.4 


"46"'" 
4.4 
44.4 


1110 


Fat salt pork. . . 
Flour 


735 
200 


Tomatoes 




26 










27.3 


172.3 


121.8 


2071 



Cut the pork in thin slices and fry brown. Season the thin slices of veal with 
salt and pepper, roll in the flour, and cook brown. When done put the rest of the 
flour into the fat. When brown add i pint of water, put the veal back, and simmer 
for half an hour. Add the tomatoes and serve. 



NO. 36. TRIPE FRIED IN BATTER. 



Tripe 

Drippings. 
Flour. . . 

Milk 

Egg 



Lbs. 
2 


Oz. 


Cost. 


Proteid. 


Fat. 


Carb. 


4 
3 
4 

2 


12 
2 

.2 
1.8 
2 


98.8 

*"" 9.'2'" 
4 
7.4 


10.8 

113 
.8 
4.4 
5.2 


eois" 

5.6 






18.0 


119.4 


134.2 


66.4 



Cal. 



520 

1055 

296 

61 

81 

"2013" 



Cut the washed tripe in small squares and season with salt and pepper. Beat 
the flour to a smooth paste with the milk, add the eggs well beaten, season with 
salt and pepper. Dip the tripe in this batter and cook brown in the hot fat. 



NO. 37. ROLL OF BEEF. 





Lbs. 


Oz. 


Cost. 


Proteid. 


Fat. 


Carb. 


Cal. 


Cooked beef 

Bacon or fat ham. 
Cooked rice or 

macaroni 

Effff 




12 
5 

4 
2 


15 

4 

1 

2 
22 


95 
15 

5.6 
7.4 


37.5 
92 

5.2 " 


48 


739 
930 

216 
81 










123.0 


134.7 


48 


1966 



26 



THE DIETARY COMPUTER. 



NO. 38. STEWED KIDNEY ON TOAST. 

Cut 3 kidneys into 3, lengthwise; warm 3 tablespoons butter in the frying-pan, 
before it is hot put in the kidneys, with ateaspoonful mince'd onion, | tea-cup water; 
I cup good gravy. Cover. Simmer gently 15 minutes. Season with pinch mace, 
nutmeg and pepper, ^ teaspoon salt, and juice of i lemon. Take out kidneys. 
Thicken gravy with i tablespoon browned flour. Serve on hot platter with 5 slices 
of toast. 





Lbs. 


Oz. 


Cost. 


Proteid. 


Fat. 


Carb. 


Cal. 


Kidney 


2 


""2" 
1 

8 


12 
3 


144 
""3!2' 


44 
47 
.3 


"'21 " 


1000 


Butter 


221 


Flour 




100 








Bread 


15 
2 


147 
22 


91 
2.7 


21 
119 


1321 
602 












17 


169.2 


93.7 


140 


1923 



NO. 39. STEWED SHEEP'S HEARTS. 



Split and wash the hearts, season with pepper and salt, roll in the flour. Fry 
the pork and onions; take out and put in the hearts. Cook brown on both sides. 
Take out and put with the pork into a stew-pan. Heat i^ pints of water in the 
frying-pan to take up the fat and juice; pour over the hearts; season and cook 
slowly 3 hours. 





Lbs. 


Oz 


Cost. 


Proteid. 


Fat. 


Carb. 


Cal. 


Hearts 

Fat pork 


2 


1 


14 
1 
.15 


144 
3.7 
3 


76 
38 
.2 


"26"' 


1410 
367 


Flour 




100 






15.1 


150.7 


114.2 


20 


1877 



NO. 40. BROILED CHICKEN. 





Lbs. 


Oz. 


Cost. 


Proteid. 


Fat. 


Carb. 


Cal. 


Chicken 

Butter 


4 


""2" 


100 
4 


268 


20 

47 




1300 
442 










104 


268 


67 




1742 



TABLE V : RECIPES. 



27 



NO. 41. CREAMED DRIED BEEF. 

Cut the beef in thin shavings; put in a bowl and pour on it I pint of boiling 
water; let stand 2 minutes; then drain dry and cook 3 minutes in the frying-pan 
with the butter, stirring all the time. Pour in half the milk, mix the flour with 
the other half and stir in while cooking. Serve in 2 minutes. 





Lbs. 


Oz. 


Cost. 


Proteid. 


Fat. 


Carb. 


Cal. 


Smoked dried-beef 
Butter 




6 
2 

1 

12" 


5 
3 

.07 
2.3 


80 
1.2 
15 

11 3 


36.7 

47.2 

.1 

13.5 


16 
16.9 


669 
442 


Flour 




50 


Milk 




243 




10.4 


94.0 


97.5 


26.9 


1404 



NO. 42. HAM OMELETTE. 

Separate the whites and yolks of the eggs; to the yolks add the milk, ham 
chopped fine, a sprig of parsley; beat hard. Stir in gently the whites of the eggs 
beaten to a stiff froth. Have the butter hot in a spider and pour in the mixture, 
stirring with a fork until it thickens. Incline the pan and begin to roll. It should 
be long, thick in the middle, and soft inside. Any cold meat may be used or 
jellies or fruits. 





Lbs. 


Oz. 


Cost. 


Proteid. 


Fat. 


Carb. 


Cal. 


Ham, cooked 




4 

12 

3 

1 


4 
14 
.5 
1.5 


16 
44.4 

3 
23.7 


38 

33.7 
3.4 


4."2 


418 


Ee£S (6) 




483 


Milk 




60 


Butter 




221 








4.2 






20.0 


87.1 


75.1 


1182 



NO. 50. CLAM CHOWDER. 

Cut the soft parts of the clams from the liard. chop the latter fine, and cook in 
a stew-pan with the water for 20 minutes. Fry the sliced pork for 10 minutes. 
Add the sliced onion. Cook 10 minutes. Take both from the pan and add to the 
clams in tlie stew-pan. Stir the flour into tlie fat in the stew-pan, and wlien smooth 
add to the clams. Put the culled potatoes into another stcwpan. strain tlie hot 
clam broth over them, season with I, oz. salt, ] oz. pepper, and cook for 20 minutes. 
Split tlie crackers, soak them in the milk for 4 minutes, add with the soft parts of 
the clams. Serve as soon as tlie broth boils up. 





Lbs. 


Oz. 


Cost 


Proteid. 


Fat. 


Carb. 


CaL 


Clams 

Milk 


2 
1 
3 
1 


4 
2 

1 
2 


12 
3 

1.5 
1 
2 
3 

.1 
1 


27 
15 

8 

3,6 

4.1 

""3.2 
6 


6 
18 

.4 

.8 

102 

47.4 

.3 

5 

179.9 


15 
22.7 

69.4 
20 

""2i'.l' 
39 


230 
325 


Water 

Potatoes 


310 


Onions 


104 


Salt pork 




965 


Butter 




442 


Flour 




100 


Crackers 




231 










23.6 


66.9 


187.2 


2807 



28 



THE DIETARY" COMPUTER. 



NO. 51. FISH CHOWDER. 

The fish chowders may be enriched by salt pork and crackers, and prepared as 
in clam chowder, or may be made more delicate by cooking the fish — any kind — 
in water, using whole, milk and butter, adding tomatoes in place of part of the 
milk, and bread crumbs instead of crackers. 





Lbs. 


Oz. 


Cost. 


Proteid. 


Fat. 


Carb. 


Cal. 


Haddock 


3 

1 


" 8 ' " ' 
4 
2 

" l" " 


18 
2.2 

.5 
3 
6 

.1 

29.8 


114.3 

16 

1.8 

.4 

30 

3.2 


2.7 
.8 
.2 

47.4 

36 
.3 


10 

"'45'.4' 
21.1 


495 


Potatoes 


620 


Onion 


52 


Butter. 




442 


Milk 

Flour 


2 


650 
100 










165.7 


87.4 


215.3 


2359 



NO. 52. SPLIT-PEA SOUP. 

Soak the peas over night, and cook eight hours. A great variety is possible in 
these soups by varying the vegetables, the flavors, and by substituting fried bread 
dice for the pork. Many persons like tomatoes in the soup. 





Lbs. 


Oz. 


Cost. 


Proteid. 


Fat. 


Carb. 


Cal. 


Split peas 




8 

3 
.5 
.5 

2.1 


u 

.7 
.1 
.3 


54.6 
3 

""3!2' 
.9 


2.5 

76.5 

11.8 

.3 

.2 


139.4 

'"2i".i' 

5 


827 


Salt pork 




723 


Butter 




110 


Flour 




100 


Onion 




26 










6.6 


61.7 


91.3 


165.5 


1786 



NO. 53. POTATO SOUP. 

Slice the potatoes and onions into stew-pan and fry them slightly in the butter. 
Add pepper, salt, a little summer savory, celery, or other flavor. Add the milk or 
stock, and boil until the vegetables can be pressed through a sieve. The soup may 
be enriched by adding milk or cream just before serving. 





Lbs. 
2 

1 

4 


Oz. 
1 ' " 


Cost. 


Proteid. 


Fat. 


Carb. 

138.8 
40 

92.4 


Cal. 


Potatoes 


3 

2 

8 
1.5 


16.8 

7.2 

61.6 
.2 


.8 

1.6 

5.6 
23.7 


620 


Onions 

Skimmed milk, or 

white stock 

Butter 


208 

680 
221 










14.5 


25.8 


31.7 


171.2 


1729 



TABLE V: RECIPES. 



29 



NO. 54. BOILED SALMON AND PEAS, EGG SAUCE. 





Lbs. 


Oz. 


Cost. 


Proteid. 


Fat. 


Carb. 


Cal, 


Salmon 


1 

1 


""'2 ' 
1 
2 


25 
10 

3 
.1 

2.5 


75.7 

7.7 

.4 

3.2 

7.4 


67.1 

.9 

47.4 

.3 

5.4 


"si " 
"2i!i' 


935 


Green peas 

Butter 


167 
442 


Flour 




100 


Eee 




80 










40.6 


94.4 


121.1 


52.1 


1724 



NO. 55. SMOKED HERRING ON TOAST. 

Codfish on toast, creamed salt fish, fisli hash, and fish balls may all be con- 
sidered of about the same food value and cost. 





Lbs. 


Oz. 


Cost. 


Proteid. 


Fat. 


Carb. 


CaU 


Smoked herring.. 
Bread 


1 


2 


10 

2.5 
3 

15 5 


93 
21 


3.8 

2.7 

47.4 


'119.' 5' 


416 
602 


Butter 




442 










114 


53.9 


119.5 


1460 



NO. 56. CREAM OF GREEN PEA SOUP. 

I pint of shelled peas. Just enough water to cover in granite sauce-pan. 
Cook until tender, \ hour. Take out half, rub the rest through colander with 
the water in which they were cooked. Scald 3 cupfuls of sweet milk, rub 
together 2 tablespoonfuls flour, i tablespoon of butter; add to the milk and the 
strained peas. Stir until thickened; add the remaining peas and I cup of cream 
heated to scalding, a scant teaspoon of salt, and ^ teaspoon of pepper. 





Lbs. 

1 
1 


Oz. 


Cost. 


Proteid. 


Fat. 


Carb. 

62 
34 
5.5 
•-•-■■ 


Cal. 


Shelled Peas 

Sweet milk 

Flour 


■■■-•■ 

.5 
.5 
8 


10 

5 
.05 
.7 

8 


15.5 

22.5 

1.6 


1.8 
27 

'"iiis' 

30 


335 

487 

51 


Butter 




110 


Cream, thin 




340 










23.7 


46.6 


70.6 


109.5 


1323 



3° 



THE DIETARY COMPUTER. 



NO. 57. TOMATO SOUP. 

I pint tomatoes cooked 20 minutes in i quart boiling water. Strain through a 
colander; add I teaspoonful soda, I pint rich milk, salt, pepper, and the butter. 
Soup stock may be used instead of the milk and fried bread dice instead of the 
crackers, which should be rolled fine. This may be taken as a type of the 
medium soups — vegetable, rice, macaroni, etc. 





Lbs. 


Oz. 


Cost. 


Proteid. 


Fat. 


Carb. 


Cal. 


Tomatoes 

Milk 


1 
1 


""2" 
2 


3 
4 
3 

1 


3.6 
15 


18 
18 

47.4 
5 


17.7 
22.7 

"39" 1 


105 
325 


Butter 


442 


Crackers 





231 










11 


24.6 


88.4 


79.4 ! 


1103 



NO. 58. CONSOMME. 

Nearly all clear soups are of the same small food value. They may be 
enriched bv the addition of vegetables; but they are not intended for food— only 
as appetizers. 





Lbs. 


Oz. 


Cost. 

\ 


Proteid. 


Fat. 


Carb. 


Cal. 


Clear soup 

Macaroni or peas . 


3 


"i'"" 


15 
.5 


27 
.5 


1.2 


"3 


122 
14 




15.5 


27.5 


1.2 


3 


136 


NO. 60. 


BAKE 


D RICE 


AND C 


HEESE. 








Lbs. 


Oz. 

" " 6 " 
4 
1 


Cost. 

4 
6 

1.5 
1.5 


^Proteid. 

~l7.7" 
49 
11.5 
.6 


Fat. 

.9 

61.6 

1.4 

23.6 


Carb. 

179.2 
"63;5' 


Cal. 


Rice 


815 


Cheese 


772 


Bread crumbs . . 
Butter 




321 
221 










13.0 


78.8 


87.4 


242.7 


2129 



NO. Gl. ENGLISH-MONKEY ON TOAST. 

Soak the bread crumbs in the milk for fifteen minutes. Melt the butter and 
cheese together. "Add the crumbs and the egg well beaten, salt, cayenne, and soda. 
Cook for five minutes and serve on I dozen crackers toasted, or on bread slices. 





Lbs 


Oz. 

8 

10 

1 

2 

I 


Cost. 


Proteid. 


Fat. 


Carb. 


Cal. 


Bread crumbs. . . . 


2.8 

2.8 

1.5 

2 

1.5 

2.5 


23 
10 

"16.3' 
7.4 

23 


2.9 
12 

23.7 

20.5 

5 4 

2.9 


127 
15 

'"127" 


642 


Milk 




217 


Butter 




221 


Cheese 




257 


E?g 




80 


Bread 




642 










13.1 


79.7 


67.4 


269 


2059 



TABLE V : RECIPES. 



31 



NO. 63. BAKED MACARONI AND CHEESE. 
For a main dish double this. 





Lbs. 


Oz. 


Cost. 


Proteid. 


Fat. 


Carb. 


Cal. 


Macaroni 




4 
2 
4 
1 


2.5 
2 

.75 
1.5 


13 

16.3 
3.8 


1.8 
20.5 

4.5 
23.7 


82.6 
' " 5.7 ' 


416 


Cheese 




257 


Milk 




81 


Butter. 




221 










6.75 


33.1 


50.5 


88.3 


975 



NO. 63. CHEESE PUDDING. 





Lbs. 


Oz. 


Cost. 


Proteid. 


Fat. 


Carb. 


Cal. 


Cheese .... 


6 
8 
2 

1 


6 

2.5 
3 
1.5 


49 
23 
7.4 
.6 


61.6 
2.9 
5.2 

23.7 


127 


772 


Bread crumbs 

Eee 




642 
81 


Butter 




221 










13.0 


80.0 


93.4 


127 


1716 



NO. 64. DROPPED EGGS ON TOAST. 





Lbs. 


Oz. 


Cost. 


Proteid, 


Fat. 


Carb. 


Cal. 


Bread 




8 

2 
12 


2.5 

3 
12 
17.5 


23 
'44.4" 


2.9 
47.4 
32.2 


127 


642 


Butter 




442 


Egras 




483 










67.4 


82.5 


127 


1567 



NO. 65. BAKED CUSTARD. 





Lbs. 


Oz. 


Cost. 


Proteid. 


Fat. 


Carb. 


Cal. 


Milk 


2 


"'3'" 
8 


6 

1.5 

8 


30 
29.6' 


36 

"26.8"" 


45.4 
81 


650 
330 


Suffar 


Effffs (a\ 




324 










15.5 


59.6 


56.8 


126.4 


1304 



NO. 66. SWISS SANDWICHES. 

Mix equal parts oi grated Swiss cheese and chopped English-walnut meats. 
Season slightly with salt and cayenne, and spread between thin slices of bread and 
butter. 





Lbs. 


Oz. 


Cost. 


Proteid. 


Fat. 


Carb. 


Cal. 


Cheese 

English-w a 1 n u t 

meats . . ... 
Butter 


2 

2 

.5 
8 


3 

3 

.7 
2.5 


7.4 

3 
.3 
23 


5.2 

32 
11.8 
2.9 


127'"' 


81 

178 
110 


Bread 




642 










9.2 


33.7 


51.9 


127 


1011 



32 



THE DIETARY COMPUTER. 
NO. 67. BAKED CRACKERS WITH CHEESE. 





Lbs. 


Oz. 


Cost. 


Proteid. 


Fat. 


Carb. 


Cal. 


6 Boston crackers . 
Butter 




4.5 

1 

2 


1 

1.5 
2 


13.6 
.6 

16.3 


12.6 
23.6 
20.5 


87.4 


531 
221 


Cheese 




257 










4.5 


30.5 


56.7 


87.4 


1009 



NO. 68. CHEESE OMELET. 





Lbs. Oz. 


Cost. 


Proteid. 


Fat. 


Carb. 


Cal. 


Cheese 


[ 4 


4 
2 
6 


32.6 

7.5 

29.6 


41 
9 
21.5 


"iiis' 


515 


Milk 


.:.... 8 


162 


Effffs 


8 


322 










12 


69.7 


71.5 


11.3 


999 



NO. 70. RICE GRIDDLE-CAKES WITH MOLASSES. 



Griddle-cakes or pancakes may be made pkiin with milk and baking powder. 
or with eggs. They may contain corn, rice, blueberries, or other fruit. They 
may be eaten with butter and sugar, or with syrup or molasses. The food value 
here given is a good average. They furnish an inexpensive and "tasty" dish. 





Lbs. 


Oz. 


Cost. 


Proteid. 


Fat. 


Carb. 


Cal. 


Flour.. 

Rice dry 


1 


4 

2 

4 

1.5 

4 


2.8 
1 

4 
2 
.8 


63.5 

4.4 

14.8 

4 


5.6 

.4 

10.8 

35.5 


424.6 
44.8 


2056 
204 


EffCTS 




161 


Butter 




331 






242 










10.6 


86.7 


52.3 


528.3 


2994 



NO. 71. CORN .BREAD, NO. 1. 





Lbs. 


Or. 


Cost. 


Proteid. 


Fat. 


Carb. 


Cal. 


Indian meal 

Milk, sour 

Milk, sweet 

Butter 


1 
1 
1 


4 


3.7 
3 
3 
1 


50.5 

15 

15 


12.5 
10 
18.1 
23.7 


426 
20 
22.7 


2070 
236 
323 
221 






10.7 


80.5 


64.3 


468.7 


2850 



TABLE V: RECIPES. 



33 



NO. 72. BROWN BREAD. 

One-half the recipe for a mixed meal. The sour milk is not usually wliole 
milk, although the fat may be made up by sour cream or recovered butter. 





Lbs. 


Oz. 


Cost. 


Proteid. 


Fat. 


Carb. 


Cal. 


Corn meal 




6 
6 
8 

,^ 

.5 
.5 


1.2 

1 

1.7 

4 

3.2 

.1 


15 
12 

25.6 
27 
4 


3.7 

2.8 
2.5 
15 


127 
128 
164.1 

37 

58.9 


621 


Rye meal 




600 


Flour 




820 


Sour milk 

Molasses 

Soda 


1 


402 
242 


Salt 














11.2 


83.6 


24.0 


515.0 


2685 



NO. 73. BAKING-POWDER BISCUIT. 





Lbs. 


Oz. 


Cost. 


Proteici 


Fat. 


Carb. 


Cal. 


Flour, I qt 

Butter, 3 level tea- 
spoonfuls 


1 


4 

1 5 


2.8 

2 
2.5 

.8 


63.5 

.4 
11.2 


5.6 

36 
13.6 


424.6 

"17"* 


2056 
338 


Milk, li cups .... 




12 


244 


Baking'powder, 3 
teaspoonfuls . . 


















8.1 


75.1 


55.2 


441.6 


2638 



NO. 74. OLD NEW ENGLAND CORN BREAD. 





Lbs. 


Oz. 


Cost. 


Proteici . 


Fat. 


Carb. 


Cal. 


Indian meal 




8 
4 
4 
4 


1 

2 
.6 
.8 


20.2 

' 12.'8 ' 
4 


5 
113 
1.1 


170.3 

' *8'4. 5 ' 
58.9 


828 


Suet 




1055 


Flour 




410 


Molasses 




242 










4.4 


37.0 


119.1 


313.7 


2535 



NO. 76. MOLASSES COOKIES. 

I cup New Orleans molasses, | cup butter, i egg, 2 tablespoonfuls sugar, 4 cup 
of sour milk in which i level teaspoonful baking soda has been dissolved, alittle 
cinnamon or ginger, about I quart flour. These excellent cookies are favored by 
children. 





Lbs. 


Oz. 


Cost. 


Proteid. 


Fat. 


Carb. 


Cal. 


Flouf 


1 


4 

12 

4 

4 

1 
2 


3.1 
2.4 
5 

1.5 

.2 

2.5 


63.5 
8.1 

■■■4 


5.6 

* 94.8 
4.5 


424.6 
235.6 
. . .^.^ . 

28.5 


2056 


Molasses 

Butter 


967 
884 


Milk, sour 




81 


Sugar 




116 


Ee? 




7.4 
83.0 


5.2 


81 










14.7 


110.1 


694.4 


4185 



34 THE DIETARY COMPUTER. 

NO. 77. CORN MUSH WITH MAPLE SYRUP. 





Lbs. 


Oz. 


Cost. 


P rote id. 


Fat. 


Carb. 


Cal. 


Corn meal 




10 

2 
4 


1.2 

1 
4 


25 


6.2 
56.5 


213 

' 80. 9 " 
293.9 


1034 


Fat, 4 level table- 
spoonfuls ..... 




527 


Maple syrup .... 




332 








62.7 






6.2 


25 


1893 



NO. 78. DOUGHNUTS. 





Lbs. 


Oz. 


Cost. 


Proteid. 


Fat. 
6 

" 10' ' " ' 
48 


Carb. 


Cal. 


Flour 


1 


4 
7 
9 
2 


2.8 
2 

1.5 
.5 

.8 


62 
' " 8 .'3 


428 

202 
13 


2065 


Sugar 


828 


Milk 




179 


Fat 




446 


Baking powder, 4 
teaspoonfuls. . . 








7.6 


70.3 


64 


643 


3518 



NO. 79. MARYLAND BISCUIT. 





Lbs. 


Oz. 


Cost. 


Proteid. 


Fat. 


Carb. 


Cal. 


Flour, I pint .... 






1.4 

1.5 

.75 


31 
1.5 
4.2 


3.1 
66.2 
5 


215.6 
' ' 6.2 ' 


1040 


Lard, \ cup 






622 


Milk, ^ cup 






48 


Salt, I teaspoonful 
Water as necessary 










3.65 


36 7 


74.3 


221 8 


1710 



NO. 80. CRACKER TOAST, NO. 2. 





Lbs. 


Oz. 


Cost. 


Proteid. 


Fat. 


Carb. 


Cal. 


Crackers 




10 

12 

1 


2 

2.5 

1 


26 
11.2 


16 

13.6 
23.7 


192 
17 


1022 


Milk 




242 


Butter 




221 










5.5 


37 


53.3 


209 


1485 



TABLE V : RECIPES. 



35 



NO. 81. GRAHAM MUFFINS. 
The food value of otlier muffins is very nearly the same. 





Lbs. 


Oz. 


Cost. 


ProteicJ. 


Fat. 


Carb. 


Cal. 


Flour, Graham, i 

CUD 






.96 
.72 
.6 
1 
.02 

1 


18.5 
15.5 


3.1 
1.6 


99.4 

107.8 

50.5 

6.2 


511 9 


Flour, white, i cup 
Su2ar, J; cup 






520 3 






207 2 


Milk, ', cup 






4.2 
.3 


5 
2.5 


47 8 


Suet, I lb 






110 6 


Water, i cup 

Salt, I teaspoonful 

Baking powder, 4 

teaspoonfuls . . . 


1 
J 








4.30 


45.2 


17.5 


263.9 


1471.6 



NO. 82. PIE-CRUST. 





Lbs. 


Oz. 


Cost. 


ProteicJ. 


Fat. 


Carb. 


Cal. 


Flour 




CO 00 


1.3 
6 


25.6 


2.5 
226.8 


169.1 


822 


Lard and butter. . 




2110 








For two pies .... 






7.3 


25.6 


229.3 


169.1 


2932 








For one pie 




3.6 


12.8 


114.6 


84.5 


1466 









NO. 83. RICE CROQUETTES. 





Lbs. 


Oz. 


Cost. 


ProteicJ. 


Fat. 


Carb. 


Cal. 


Rice, cold -boiled, 
dry 




4 
8 
4 
1 
1 
4 


2 

1.5 
3 

1.5 

.2 

1.5 

9.7 


8.8 

7.5 

14.8 


.4 
9 
10.8 
23.7 


89.6 
11.3 

' 28 
63 


407 


Milk 




161 


Ego's (2) 




161 


Butter 




221 


Sugar 




116 


Bread crumbs .... 




11.5 


1.4 


321 










42.6 


45.3 


191.9 


1387 



NO. 85. MAYONNAISE FOR SALADS. 



Yolks of 2 eggs. . 
Juice of ^ lemon . 

Vinegar 

Olive oil, i cup. . 



Lbs. 



Oz. 


Cost. 


Proteid. 


Fat. 


2 
1 

1.5 
4 


4 
1 

8 


9 


9 




120 


13 


9 


129 



Garb. 


Cal. 


' " 3. '2 ' 


121 
13 

1116 


3.2 


1250 



36 



THE DIETARY COMPUTER. 



NO. 86. POTATO CAKES. 





Lbs. 


Oz. 


Cost. 


Proteid. 


Fat. 


Carb. 


Cal. 


Flour 


8 
8 
4 
4 


.6 
1 
3 

.75 

5.35 


13 
4 

14.8 
4 


1.1 

.2 

10.8 

4.5 


84.6 

34.9 

. . .^.^ . 


410 


Potatoes, mashed 
Eer?s (t.) 




155 
161 


Milk 




81 










35.8 


16.6 


125.2 


807 



NO. 88. CANDIED SWEET POTATOES. 





Lbs. 


Oz. 


Cost. 


Proteid. 


Fat. 


Garb. 


Cal. 


Cooked sweet po- 
tatoes, cold 

Melted butter 


1 


■ ■ *2 " " 
2 


2.5 

3.0 

.7 


6.8 

1 


2.7 
47 


104.7 
" 56.7 ' 


460 
440 






232 














6.2 


7.8 


49.7 


161.4 


1132 



NO. 89. BREAD DICE, FRIED. 





Lbs. 


Oz. 


Cost. 


Proteid. 


Fat. 


Carb. 


Cal. 


Sread 




8 
2 


1.5 
1.0 


21 


2.7 
56.5 


119 


600 


Fat 




528 










2.5 


21 


59.2 


119 


1128 



NO. 91. ESCALLOPED TOMATOES. 





Lbs. 


Oz 

"6 
1.5 


Cost. 


Proteid. 


Fat. 


Carb. 


Cal. 




1 


4 

2 
2.2 


5.4 
16.2 


5 

1.8 
23.7 


18.1 
90 


105 


Bread crumbs 

Butter 


450 
221 






8.2 


21.6 


30.5 


108.1 


776 



NO. 93. MASHED POTATO. 





Lbs. 


Oz. 


Cost. 


Proteid. 


Fat. 


Carb. 


Cal. 


Potatoes, boiled. . . 
Milk 


1 


■ ■ 4 ■ ■ ■ 
1 


2 
1 
1.5 


12.2 
4.1 


.9 
5 
23.7 


101 
6.2 


440 
88 


Butter 


221 






4.5 


16.3 


29.6 


107.2 


749 



TABLE V: RECIPES. 
NO. 94. LYONNAISE POTATOES. 



37 





Lbs. 


Oz. 


Cost. 


Proteid. 


Fat. 


Carb. 


Cal. 


Potatoes, 
boiled . . . 


cold, 


1 


....... 

.5 


2 
.1 
.1 


8.1 

■ ■■■■- 


.4 
28.4 


69 

"i.z 


325 


Fat 


264 


Onion 




6 












2.2 


8.3 


28.8 


70. Z 


595 



NO. 100. DATE PUDDING. 





Lbs. 


Oz. 


Cost. 


Proteici. 


Fat. 


Carb. 


Cal. 


Dates 

Flour 

Sugar 

Dripping 

Salt 


1.2 

1 

.3 
.3 


"".2," 
.6 


7 

2.5 
1.5 
1 
.1 


10.3 
51.2 


24 
5 


336 

338.3 

136 


1640 

1645 

558 




136 


1266 


Nutmegs 








12.1 


61.5 


165 


810.3 


5109 



NO. 101. BLUEBERRY PUDDING. 





Lbs. 


Oz. 


Cost. 


Proteid. 


Fat. 


Carb. 


Cal. 


Bread crumbs .... 

Blueberries 

Suffar 


1 


12 
8 
8 
2 


2.5 

1 

2.5 


34.5 
4 


4.2 
4 


190.5 

113 

228 

"iii"" 


963 
517 
928 


DriDDin? 1 




56 
47.4 


527 


Hard sauce 




906 












20.0 


38.5 


111.6 


645.5 


3841 



NO. 102. SUET PUDDING. 





Lbs. 


Oz. 


Cost. 


Proteid. 


Fat. 


Carb. 


Cal. 


Beef suet 




8 
4 
6 


4 

3.1 

1.2 

.1 


10 
63.5 


186.2 
5.6 


'424.6' 
118.2 


1770 


Flour 


1 


2056 
483 


Soda 














4 




Clear sauce, brown 
sugar 


8.4 
1.2 


73.5 


191.8 


542.8 

108 

650.8 


4309 
441 










9.6 


73.5 


191.8 


4750 



38 



THE DIETARY COMPUTER. 
NO. 103. FIG PUDDING. 





Lbs. 


Oz. 


Cost. 


Proteid. 


Fat. 


Carb. 


Cal. 


Flour 


4 
4 
4 

6 ■ 
4 


.6 
1.5 
2 

3.6 
4.6 


12 

11.5 
5 

7 
14 


1.2 
1.4 

93 
.4 

10.8 


60 
63.5 

'123'" 


301 




321 


Suet 




885 


Figs 




537 


Eggs (2) 




161 


SAUCE. 




7 
4 


12.3 

2.4 
6 


49.5 


106.8 


246.5 
202 


2205 
828 


Butter 




49.5 


94.8 


884 




3 










20.7 


201.6 


448.5 


3917 



NO. 105. SHORT-CAKE. 



Lbs. 


oz. 


Cost. 


Proteid. 


Fat. 


Carb. 


CaL 


Flour, I qt 

Butter 


1 


4 
3 
2 
8 


2.8 
4 

2.3 
1.5 

10 


63.5 

.8 

6.7 

8.3 
3 


5.6 
72 

5.3 
10 

2 


424.6 
"12.6' 
137 


2056 
676 


Egg (I) 

Milk sweet or sour. 




87 

179 


Soda or baking 
powder 




597 












20.6 


82.3 


94.9 


574.2 


3595 



NO. 10(5. PLUM PUDDING, NO. 1. 





Lbs. 


Oz. 


Cost. 


Proteid. 


Fat. 


Carb. 


Cal. 


Flour 


1 


8 
5 
5 
1 

1.5 


3.7 

3 

4 


77 
3.4 
1.6 


7.5 
6.4 
4 


507 

100.4 
89.4 
31.7 


2467 




490 


Currants 




401 






130 


or 
Molasses 


.1 


.3 










11.0 


82.0 


17.9 


728.5 


3488 



NO. 107. JAM ROLLS. 





Lbs. 


Oz. 


Cost. 


Proteid. 


Fat. 


Carb. 


Cal. 


Flour 

Jam 


1 


8 
10 


3.7 
10 


82 
5 


7.5 
10 


507 
190 


2467 
890 










13.7 


87 


17.5 


697 


3357 



TABLE V: RECIPES. 
NO. 108. BROWN-BETTY. 



39 





Lbs. 


Oz. 


Cost. 


Pioleici. 


Fat. 


Carb. 


Cal 


Bread crumbs 

Butter 


1 


•'•-■■ 
1 

3 
4 


4 
5 
4 
2.2 


46 
*"'2'.7' 


5.8 

71.1 

2.7 


254 

"gs" 

188 


1284 
663 


Apples 


2 


440 


Brown sugar 


771 








HARD SAUCE. 

Butter 


15.2 

5 
1.2 


48.7 


79.6 
71.1 


540 
114*" 


3158 
663 


Sugar 




464 














21.4 


48.7 


150.7 


654 


4285 



NO. 109. BREAD AND BUTTER. 





Lbs. 


Oz. 


Cost. 


Proteici. 


Fat. 


Carb. 


Cal. 


Bread . . 

Sugar 


1 


3 
5 

1.6 
.8 
10 


3 

1.7 

1.8 

1.5 

6 


51.6 


6.5 


296.8 
136 
30 

' 36!3 


1807 
558 


Currants 




.5 
.4 

24 
76.5 


1.4 
19 
29 


137 


Butter 


.05 

1 


176 


Milk 


520 








14 


55.9 


499.1 


3198 



NO. 111. CHESTER PUDDING. 





Lbs. 


Oz. 


Cost. 


Proteid. 


Fat. 


Carb. 


Cal 


Molasses 


4 
4 
4 
12 
4 


1 

1.5 

3 

2 

4 


4 
3 

4.5 
36 
3 


4 4 ■ 

90.6 
2.4 
5.3 


77 
5.6 

246' 
66.4 


329 


Milk 

Beef suet. . . . 




61 
845 


Flour 




1200 


Raisins 




288 










13 


50.5 


102.7 


389.0 


2723 



NO. 112. APPLE TARTS. 





Lbs. 


Oz. 


Cost. 


Proteici. 


Fat. 


Carb. 


Cal. 


Flour 


1 
1 


5 


2.5 

4 

1.5 


51.2 
2.7 


5 
2.7 


338.3 
84.3 
136 


1640 


Apples 

Sugar 


382 
558 














8.0 


53.9 


7.7 


558.6 


2580 



40 



THE DIETARY COMPUTER. 



NO. 113. PLUM PUDDING, NO. 2. 



1 Lbs. 


Oz. 


Cost. 


Proteid. 


Fat. 


Carb. 


Cal. 


Milk 


12 
8 


3 
2 


11.3 
24.2 


13.5 
22.5 


16.9 
156 


243 


Cracker crumbs . . . . . . 


947 


Butter ... . 


2 


3 


1.2 


47.2 




442 


Raisins & currants 


8 


6 


6 


10.6 


132.8 


576 


Citron 














Eggs (2) 1 


4 


7 


15.8 


10.4 




162 


1 


21 


58.5 


104.2 


305.7 


2370 



NO. 114. BAKED INDIAN PUDDING. 





Lbs. 


Oz. 


Cost. 


Proteid. 


Fat. 


Carb. 


Cal. 


Milk 

Corn meal 

Sugar 


4 

1 


"io" 

8 

1 

6 


12 

2.5 

3 
10 

4 

2.5 


60 
40.4 

"29.'7' 
.5 
4 


72.4 
10 

"2i!5" 
2 
5 


90.8 
340.6 
283.5 

105 


1300 
1545 
1162 


Eses (a.) 




322 


Sour cream 





21 
542 










34.0 


134.6 


110 .-9 


820.4 


4892 



NO. 115. TAPIOCA PUDDING. 





Lbs. 


Oz. 


Cost. 

3 

7 
1.5 

1.5 
13.0 


Proteid. 
33 


Fat. 


Carb. 


Cal. 


Tapioca 




10 
8 
5 

1 


.8 

40 


237.6 
50 
136 


990 


Milk 


2 


715 




558 


Nutmeg 




.4 


19 




Butter 




176 










34.5 


59.8 


433.6 


2439 



NO. 116. ENGLISH MILITARY COOKING.— RICE PUDDING. 
•For six men. 





Lbs. 


Oz. 


Cost. 


Proteid. 


Fat. 


Carb. 


Cal. 


Rice 




10 
8 


4 

7 

1 

1.7 

1.5 


21 
33 

. . . . .^. 


1 
39.8 

'ig'" 


215 
49.9 

136 


978 


Milk (1.2 qts.) 


2 


715 


Sugar 




5 

1 


558 


Butter 




176 










15.2 


54.4 


59.8 


400.9 


2427 



T^BLE K.- RECIPES. 
NO. 117. ICE-CREAM FOR SIX. 



41 





Lbs. 


Oz. 


Cost. 


Proteid. 


Fat. 


Carb. 


Cal. 


Thin cream, 3 cups 

Milk, i^ cups . . 


1 


8 

12 
2 

6 


19 
2.5 

2 

2 


20.4 
12 
4.8 


133.8 
15 
39.6 


32.4 
18.6 

151.8 


1352 
264 


Eee (i) 




48 
624 


Sugar, 12 table- 
spoonfuls 




Vanilla 












25.5 


37 2 


188.4 


202.8 


2288 



NO. 119. INDIAN PUDDING WITHOUT EGGS. 





Lbs. 


Oz. 


Cost. 


Proteid. 


Fat. 


Carb. 


Cal. 


Milk, 5 cups 

Corn-meal i cup.. 


2 


8 
6 
6 


8.7 
1.3 

1 
.2 


27 
15.1 


45 
3.7 


57 

126.3 

98 


007 
612 
403 


Molasses 




Ginger, yu oz 




















11.2 


42.1 


48.7 


281.3 


1822 



NO. 120. TAPIOCA PUDDING, NO. 2. 





Lbs. 


Oz. 


Cost. 


Proteid. 


Fat. 


Carb. 


Cal. 


Milk 


2 


■"4" 
3 
2 


6 

4 
1 
.6 


30 
7.4 
.4 


36.2 

5.2 

.3 


45.4 

. .^^ . . . 


646 


Effffs 


81 
309 
232 


Tapioca 




Sugar 
















11.6 


10.8 


41.7 


102.4 


1268 



NO. 121. CREAMY RICE PUDDING FOR SIX. 
Cook three hours. 





Lbs. 


Oz. 


Cost 


Proteid. 


Fat. 


Carb. 


Cal. 


Skimmed milk . . . 
Rice 


1 


4 
4 
4 
.12 

.06 


3 

1.5 

1.2 

.1 


19 

8.8 


1.8 
.4 


28 

89.6 
113.4 


210 
407 
465 


Sufirar 




Salt 






Cinnamon 








5.8 


27.8 


2.2 


231 


1082 



42 



THE DIETARY COMPUTER. 
NO. 122. CORN-STARCH PUDDING. 





Lbs. 


Oz. 


Cost. 


Proleid. 


Fat. 


Carb. 


Cal. 


Corn-starch 




3 
■■-■■■ 


1 

3 
1.2 


' 15 ' ' ' 


' 18 " " ' 


56 

22.7 
113 


230 


Milk 


1 


325 




465 






15 








5.2 


18 


191.7 


1020 



NO. 125. HARD SAUCE. 





I.bs. 


Oz. 


Cost. 


Proteid. 


Fat. 


Carb. 


Cal. 


Riitter 




1.5 
4 


3 
1.2 


1.5 


35.2 


113.4 ' 


330 


Sugar, granulated 


465 


1.5 










4.2 


35.2 


113.4 


795 



NO. 126. VINEGAR SAUCE. 





Lbs. 


Oz. 


Cost. 


Proteid. 


Fat. 


Carb. 


Cal. 






4 
1 


1.2 
1.5 
.07 


. . . .^. . . 
1.5 


' 23.6 
.1 


113 

'"io" 


465 


Butter 




221 


Flour 




50 






2.77 


2.1 


23.7 


123 


736 



NO. 138. CLEAR SAUCE. 





Lbs. 


Oz. 


Cost. 


Proteid. 


Fat. 


Carb. 


Cal. 


■\yater 





4 
4 


1.2 






108 




Sugar, brown 

Flavor 




441 










1.2 






108 


441 











NO. 129. FRUIT SAUCE. 





Lbs. j Oz. 


Cost. 


Proteid. 


Fat. 


Carb. 


Cal. 


Jelly or preserves. 
White of I egg.. . . 


i 4 

1 


4 

1 
5 






80 


328 


13 
13 




53 








80 


381 



DEFINITIONS AND EQUIl^ALENTS OF IVEIGHTS AND MEASURES. 4S 



Table VI. 



DEFINITIONS AND EQUIVALENTS OF WEIGHTS AND MEASURES. 
I qt. flour I pound 4 oz. 



1 P 
I 
I 
I 

1 



nt granulated sugar i pound. 

' butter I " 

' chopped meat packed solid i " 

' liquids i " 

' rice 8 

' raisins or currants 6 

I tablespoonful, heaped, granulated sugar I 

1 " , rounded, butter I 

2 tabk-spoonfuls level, liquids I 

I tablespoonful " oi sugar or butter ^ 

I " , rounded, flour i 



In Appendix I will be found a table of interchangeable weights and measures, 
a use of which will greatly facilitate calculations. 



44 



THE DIET/1RY COMPUTER. 



Table VII. 



APPROXIMATE COMPOSITION OF 1 POUND OF SOME COM- 
MON FOOD MATERIALS. 

FROM DATA CHIEFLY DERIVED FROM BULLETIN NO. 28, UNITED STATES 
DEPARTMENT OF AGRICULTURE, BY PERMISSION OF THE SECRETARY. 



Kind of Food. 



Chuck and shoulder, av'age 
Fore-shank, very lean.. . 

Fore-shank, medium 

Heart 

Hind shank, average 

Loin, medium 

Neck 

Ribs, lean 

Ribs, fat 

Ribs, medium 

Rib-n)ll, medium 

Round, lean 

Round, medium fat 

Round, medium 

Rump, lean 

Rump, medium 

Rump, average 

Steak, sirloin, medium... 

Steak, sirloin, top 

Steak, porterhouse . 

Sweetbreads 

Tongue 

Liver 



VEAL AND LAMB. 



Refuse. 



Water. 



Veal, breast, medium.. . . 

Veal, fore-quarter 

Veal, heart 

Veal, kidneys 

Veal, leg, average 

Veal, loin 

Veal, liver 

Lamb, fore-quarter 

Lamb, leg, medium fat. . . . 
Lamb, leg, aver analysis.. 
Lamb, shoulder 

MUTTON. 

Fore-quarter, average .... 

Leg, hind, average 

Loin, medium, without 

kidney or tallow 

Loin, very fat 

Neck, medium 

Shoulder, medium 



17-3 
44.1 

36.9 
5-9 

55-4 
13-3 
31.2 
22.6 
16.8 
20.8 



7.2 
19-5 
14 
20. 7 

19 
12.8 

3-2 
12:7 



26.5 
7-3 

21.3 
24-5 



II. 7 

18.6 



18.8 
17.4 
13-8 
20.3 

21.2 
17-7 

16 

9 
27.4 
22.5 



54 

41.6 

42.9 

53-2 

31 

52.5 

45.3 

52.6 

39-6 
43-8 
63-9 
64.4 



60.7 
56.2 
56.6 

45 
46.9 

54 
40.9 

52.4 
70.9 
51.8 
65.6 



54-2 
73.2 
75-8 
63-4 
56v2 
73-0 
44-7 
52.9 
50.3 
41-3 



41 .6 
51-9 

42 
28.1 
42. 1 
47-9 



Protein, 



Fats. 



Grams. j 
71-7 
55-8 
58 

67.1 
44.1 

73 

72.6 

68.9 

57-6 

63 

87-5 

88.4 

86.2 

74-4 
86.6 
62.7 
68.9 
74.8 
60.3 
86.6 
76.2 
63-9 
93-9 



69.9 
68.4 
76.2 
76.7 
82.9 
70.7 
77.6 
67.6 
72.1 
72.6 
65.3 



55-8 
69.9 

6l"2 
43-5 
55-8 
62.1 



Grams. 

56.6 
7-3 

33-1 
112 

17-7 
79-4 
41.7 
42.2 

138-8 
96. 1 
75-7 
331 



58. 
31. 
49 ■ 
91 
84. 
73 
191 
I. 



54-9 
30-4 
20.4 



50.1 

27.2 

43-5 

29 

30.3 

38.1 

22.7 

95.2 

61.7 

62.1 



107 



IIT.I 

65.8 

128.4 

242.2 

81. I 

70.3 



C. H. 



Calories 



Grams. 



6.8 



820 

295 

545 

1320 

345 

1040 

650 

675 

1525 

"55 

1065 

670 

895 

595 

820 

mo 

1065 

985 

2030 

mo 

825 

545 

555 



750 
585 
720 

585 
622 
644 

575 
1165 

870 
II 30 
1265 

1265 
900 

1445 

2435 

985 

910 



Cost per 
pound. 



L.ofC. 



TABLE VII: COMPOSITION OF i POUND OF FOOD MATERIALS. 45 
Table VII. — Continued. 



Kind of Food. 



Refuse. 



Back fat 

Headcheese. . . . 
Loin, medium . 
Loin, average . 
Shoulder.. 
Sausage: 

Bologna 

Farmer 

Frankfurt. . . 

Wienerwurst. 



COOKED MEATS. 



Corned beef 

Ground torgue, canned.. . . 
Ham, boiled, aver, as pur- 
chased 

Sandwich meats 



SALTED AND SMOKED. 



Beef, corned, brisket 

Beef, corned, rump, me 

dium 

Beef, corned, plate 

Beef dried, salted and 

smoked 

Beef tongue pickled 

Beef tripe pickled 

Ham, smoked, medium fat. 

Ham, smoked, lean 

Bacon, av'age of analysis. 

Pork backs, salted 

Pork, lean ends, salted . .. 

Pigs' feet, pickled . . » 

Salt cod. boneless 

Halibut, smoked 

Herring, smoked 

Mackerel, salted 

Sardines 



12. 1 

19.7 

19-3 
12.4 

3-3 
3-9 



8.4 



21.4 

6 
14-5 

4-7 
6 



13 



6 
[1. 5 

8.7 
8.1 



Cottolene .... 
Lard, refined . . 
Marrow, beef. . 
Oleomargarine. 

Suet 

Tallow, refined. 



II. 

35- 
1 . 

7 
44, 
22. 

5 



Water. Protein. Fats. 



% 

7-7 
42.3 
41.8 
40.8 
44 9 

55-2 
22.2 
57-2 
43-9 



49.6 
49-9 

513 

58.3 



40 

54-5 
34-3 

53-7 

58.9 

86.5 

34-8 

47.2 

18 

15 

17 

44 



4 
9 
6 
6 

54-8 

46 

19.2 

32.5 

53-6 



Grams. 
16.3 

85.7 
60.8 

59-9 
54-4 

82.6 
126.6 

83. 9 
127 



^^4-3 
97.1 

91 .6 
127 



65-3 

64.9 

53-2 

119. 8 
54 
53-1 
64.4 

79-4 
40. 1 
32.2 
33-5 
46.3 
125.7 
87-5 
93 

73-9 
107 -5 



3-3 

9-5 

13-7 



10 

5-4 
21.3 



Grams. 

407.8 
108.9 
109.8 

117. 9 
135-2 

89.4 

183.2 

84.4 



103.4 
II3-8 

101.6 
50 



99.81 
162.4 



31-3 
87.1 
5.44 

151-5 
83-9 

2C9.4 

303 
270.4 
42.2 
1.4 

^3-5 
39-9 
78.9 

54-9 



C. H. 



Grams 



453-6 
453-6 
420.9 

376.5 

372 

453-6 



5-0 
7-3 



Calories 



3860 

^365 
1270 
1340 
1480 

1 1 70 
2225 
II 70 
1485 



1271 
1455 

1320 

985 



1085 

II95 
1730 

780 

1030 

270 

1675 

1105 

2685 

2950 

2655 

5S5 

545 

950 

750 

1035 

950 



4220 
4220 
3955 
3525 
3540 
4220 



Cost per 
pound. 



46 



THE DIETARY COMPUTER. 
Table VII. — Continued. 



Kind of Food. 



CHICKEN AND FOWL. 



Chicken. 
Fowl . . . , 
Turkey. 



Bass, striped, whole 

Bluefish . .. 

Catfish . . . 

Cod, dressed 

Cod. steaks 

Haddock 

Halibut steaks. . 

Mackerel, entrails removed. 

as purcliased 

Oysters, solids 

Red snappers 

Sahnon, sections 

Shad 

Shad roe 

Whitetish 



Refuse. Water. Protein. Fats. 



41 .6 

25-9 
22.7 

55 
48.6 

19-4 

29.9 

9.2 

51 
17.7 

40.7 



46 I 
10.3 
50.1 



53-5 



FLOURS. ; 

Roller process, high grade, 
average 

Roller process, straight 
t^'rade. average 

Whole wheat 

Buckwheat 

Pea flour 



CEREALS & FLOUR PASTES. 

Barley, pearled 

Corn meal, unbolted 

Corn meal, bolted 

Hominy 

Oatmeal and roller oats . . . , 

Macaroni 

Popcorn 

Rice 

Rice, boiled 

Tapioca 

Wheatlet 

Shredded wheat 



BREAD. 

Brown 

Rye 

White, miscellaneous, 

purchased 

Bread-crumbs 



% 
43-7 
47.1 
42.4 



35- 
40. 

51. 
58. 
72. 
40 
61. 

43- 

88. 

42 

57- 

35' 

71. 

32. 



12.4 



12.8 



. I 


38. 


•3 


45- 


■7 


52. 


•5 


50. 


•4 


77- 




38- 


•9 


69. 


•7 


52. 


•3 


27. 




49 


•9 


75- 


.2 


42. 


.1 


94. 


•5 


48. 



13 



II. 4 

11.5 
10.3 
12.9 
79-3 
7.3 
10.3 

4-3 
12. 8 

72.5 

ir.4 

10.4 

9.6 

43-6 

35-7 

35-6 
25.0 



Grams. 
58.1 
62.1 
73 



50.8 

49 

62.6 
29 
"4-3 



38.6 
34.0 
40.4 

37-6 

73 

60.8 



48. 
36. 
12. 

4- 

55- 



54-9 



24-5 
40.8 

42.2 
46.0 



Grams. 
6.4 

55-8 
86.6 



5 

2.7 

75 3 

•9 

2-3 

■9 
20 

15-9 

5-9 

2.7 

67.1 

21.8 

17-2 

13.6 



4-5 



8.2 
2.7 

5-4 
5-8 



C. H. 



Grams. 
3-2 
7-7 
3-6 



Calories 



Cost per 
pound. 



15 



II. 8 



339-7 

339-3 
326.1 

353-4 
259 



352.9 
298.9 
340.6 

335-S 
306 2 

336-1 

357 

35S.3 

no. 7 

399-2 

340.1 

341 -I 



213.6 
24^-3 

239 
254 



295 

775 

1075 

200 
210 
915 
215 

335 
165 
470 

365 
230 
225 

935 
380 
600 
325 



1645 

1640 

1675 
1620 
1615 



1650 

1545 
1655 
1650 
1S20 
1665 

1875 
1630 
525 
1650 
1685 
1700 



1050 
1180 

1205 
1284 



TyiBLE Vll: COMPOSITION OF i POUND OF FOOD MATERIALS. 47 
Table VII. — Continued. 



Kind of Food. 



CRACKERS. 

Boston 

Butter 

Oyster 

Pilot-bread 

Saltines 

Soda 



FRESH FRUIT 

Apples 

Apricots 

Bananas, yellow. . . . 

Blackberries 

Cherries, stoned .... 

Cranberries 

Grapes ; . 

Huckleberries 

Lemons 

Oranges 

Peaches 

Pears 

Plums 

Raspberries, red, a 

chased 

Strawberries 

Watermelons 

Whortleberries (ViJueberries) 

DRIED FRUIT. 

Apples 

Apricots 

Peaches 

Currants 

Dates 

Figs 

Prunes 

Raisins 



25 
6 

35 



25 



Water. 



30 
27 



63-3 
79-9 
48.9 
86.3 
80.9 
88. 9 
58 

Si. 9 
62 =; 



63-4 



10 

5 



pur- 



5 
59-4 



76 
74-5 

85.8 
85.9 
37-5 
82.4 

28.1 
29.4 



Protein. 



Grams 
49.9 
41.9 
51 3 
5U-3 
48. 1 

44-5 



1.4 
4-5 
3-6 
5-9 
4-5 
1.8 
4-5 
2.7 
3-2 

2-7 



Fat. 



2-3 
4.1 

4-5 
4.1 

•9 

3-2 



7-3 

21-3 



Almonds, as purchased. 

Chestnuts, fresh 

Chestnuts, dry. 

Cocoanut, prepared . . . . 

Peanuts 

Peanut butter 

Walnuts (California) . . . 



Honey 

Molasses, cane. 



15 



45 
16 

24 



24-5 
73-1 



17.2 

13-8 

18.8 

19 

^3-1 



18.2 
25.1 



10.9 

8.6 

19-5 

8.2 

10.4 



52.2 
23.6 

37-7 
28.6 
88.5 
132.9 
22.2 



1.8 
10.9 



Grams, 
38.6 
45.8 
47.6 
22.7 
57-6 
41-3 



1.4 



C. H. 



^ , . Cost per 
Calories pound. 



1. 8 
4-5 



2-7 

•45 
13- 



4-5 



7-7 

II-3 

1.4 



13.6 



13-7 
20.4 

24 
260.4 
132 
210.5 

78.5 



Grams. 
322 
324 
319 
336 
310.7 
331.6 



50 

57-2 

64.9 

49-4 

75-7 

44.9 

65 3 
75-3 
26.8 
38.6 



57-6 
86.6 

57-2 
31.6 
12.3 
61.2 



299.8 

283.5 



336.6 

320.2 

3366 

283 

310.7 



43-1 
160.6 
255.8 
142.8 

83-9 
77.6 

15-9 



368.3 
314-3 



1885 
1935 
1965 
1800 
2005 
1925 



220 

253 
300 
270 
365 
215 
335 
345 
145 
170 



260 
370 

255 

175 

60 

390 



1350 
1290 



1495 
1450 
1475 
1 190 

1445 



1660 
945 
1425 
3125 
1935 
2825 
885 



1520 
1290 



48 



THE DIETARY COMPUTER. 

Table VII. — Continued. 



Kind of Food. 



SUGARS. 

Sugar, coffee or brown 
Sugar, granulated .... 



Sugar, maple 
Syrup, maple 



MISCELLANEOUS. 



Chocolate ... 

Cocoa 

Cereal coffee. 



DAIRY PRODUCTS. 



Butter, as purchased 

Cream, thin 

Cream, thick 

Cream, common 

Cheese, American pale. . . . 

Cheese, Cottage 

Cheese, Dutch 

Cheese, Neuchatel 

Cheese, Swiss 

Cheese, imitation full cream, 

Ohio 

Milk, whole 

Milk, skimmed 

Milk, butter 

Milk, condensed, sweetened 
Milk, " unsweetened 



Refuse. Water. Protein 



5-0 



Whole . 

Whites. 
Yolks . . 



VEGETABLES, FRESH. 



Asparagus 

Beans, dry 

Beans, butter green 

Beans, lima, dried 

Beans, lima, green shelled. 

Beans, string 

Beets . . 

Cabbage 

Carrots 

Cauliflower 

Celery, as purchased 

Corn, green, edible portion. 

Cucumbers 

Lentils, dry 



50 



20 

15 

20 



15 



29.0 



5-9 
4.6 



74 

31.6 

72.0 

35-2 

50 

31-4 

37-9 

87 

90-5 

91 

26.9 

68.2 



65-5 
86.2 

49-5 



94 
12.6 
29.4 
10.4 

68.5 
89.2 
70 

77-7 
70.6 

92-3 
75-6 

74-4 

81. 1 

8.4 



Grams. 



4-5 
14 
12 

"•3 
130.6 

94.8 



84.8 
125.2 

II7-5 
15 

15-4 
13.6 

39-9 
43-5 



59-5 

59 

71 



8.2 

102. 1 

21.3 

72. 1 

32.2 

10 . 

5.9 

6.4 

4.1 



8.2 

4.1 

14. 1 

3-2 

116. 6 



Fat. C. H. 



Grams. 



220.9 
131 



385-5 

60 

22 

38.6 
162.8 



4 

So 

124 

158 

M3 

18 

I 

2 

37 
42 



43-1 
9 

73 



Grams. 
431 
453-6 
375-6 
323-9 



137-4 
171 



Calories 



1766 
i860 

1540 
1330 



2860 
2320 



22 

23 
21 

245 
50 



15 
270. 

66. 
298. 

99.8 

33 

34-9 

21 

33-6 

21.3 

II. 8 

89. 

II. 
268. 



Cost per 
pound. 



3605 

681 

1223 

910 

2060 

510 

1435 

1530 

2010 

1820 

325 
170 

165 

1520 

780 



645 
425 
971 



105 

1605 

370 

1625 

570 

195 

170 

125 

160 

140 

70 

470 

70 

1620 



TABLE VII: COMPOSITION OF i POUND OF FOOD MATERIALS. 49 
Table VII. — Continued. 



Kind of Food. 



VEGETABLES, FRESH. 

Lettuce 

Onions 

Parsnips 

Pease, dry 

Pease, green 

Pease, sugar, shelled. . . 

Potatoes, boiled 

Potatoes, fried (chips). . 

Potatoes, raw 

Potatoes, sweet 

Pumpkins 

Radishes 

Rhubarb 

Spinach 

Squash 

Tomatoes 

Turnips 



CANNED VEGETABLES. 



Corn, green. 
Pease, green. 
Pumpkins. . . 
Succotash. . . 
Tomatoes. . . 



Yeast 

Cucumber pickles. 



Refuse. Water. Protein. Fat 



% 

15 
ID 
20 



45 



20 
20 
50 
30 
40 



50 
30 



80. 
78, 
66. 

9^ 

40. 
81.8 
75-5 
2.2 
62.6 
55-2 
46 
64 
56 
92 
44 
94 
62 



76. 1 

85-3 
91.6 

75-9 
94 

65.1 

92.9 



Grams. 

4-5 

6 

5 

III 

16 

15 



II-3 

30.8 
8.2 
6.4 
2-3 
4.1 



9-5 
3-2 
4.1 
4.1 



12.7 
16.3 

3-6 
16.3 

5-4 

53-1 
2.3 



Grams. 
9 



180 



5.4 
•9 
•9 

4-5 
•9 

1.8 
1.4 



C. H. 



Grams. 
23.6 
40.4 

49 
281.2 

44-5 
62. 1 
94.8 
211. 8 
66.7 

99-3 
II. 8 
18. 1 
10 

12.8 
20.4 

17-7 
25.9 



Calories 



86. 
44. 
30. 
84. 
18. 



95-3 
12.2 



75 

205 

240 

1655 

255 

335 

440 

2675 

310 

460 

60 

95 

65 

no 

105 
105 
125 



455 
255 
150 
455 
105 

625 



Cost per 
pound . 



QUANTITIES ALLOWED IN MAKING UP THE VALUES FOR SIX 
PERSONS, ALL EATING HEARTILY. 

Coffee, I oz. Tea, .5 oz. Milk for coffee, 6 oz ; for tea, 4 oz. Cream for 
coffee, 30Z. Cream for tea, 2 oz. Dry cereal, 6 oz. Milk for cereal, 8 oz. Cream 
for cereal, 6 oz. Sugar for cereal, 2 oz. Bread as an accessory to a meal, 4 oz. ; 
butter for the same, i oz. Bread as a substantial portion of a meal, 12 oz. ; butter 
for the same, 3 oz. Fruits for a meal, either fresh or cooked, 2 lbs. Suj^ar for 
the same, 2 to 4 oz. Chops for breakfast, 2 to 2.5. Steak for breakfast, 2 to 3. 
One egg, 2 oz. Hash for breakfast or luncheon: i lb. of meat, 2 lbs. of potatoes. 
Toast for breakfast or luncheon: 12 oz. bread. 

Meat for the day should be kept as low as 4 lbs. for the six persons on an average. 
Total bread or equivalents, i to 1.5 lbs. for the six; vegetables, 2 to 4 lbs.; sugar, 
2 to 4 oz. ; fruits, fresh or dried, 2 to 4 oz. 

The hearty dinner puddings are to be used with the less nutritious meat dishes, 
and the soups and light puddings with the rich meat dishes. 

Prices vary with the season, with the locality, and with scarcity or plenty, and 
tlierefore only for small quantities fairly average prices have been used in these 
sample tables. Each person will insert the prices prevalent at the time and place. 
Other dishes will be added very readily. The quantities are based on those 
allowed in military rations in workingmen's families for the inexpensive dishes, 
because only two or three are placed upon the table at a time, and together they 
must furnish the required fuel value. 

For the more expensive and delicate dishes somewhat less amounts are allowed, 
since four or more kinds of food may be used, and since a smaller amount may 
serve as relish to the heartier dishes. 

Dishes consisting chiefly of flour, sugar, and recovered fat are inexpensive. The 
addition of fat in any form brings up the heat units twice as much as the same 
quantity of sugar. 

The meat dishes are expensive in proportion to the quantity of meat in them, 
and that meat which has much fat is of higher cost than that which is lean; but 
this fat is often largely wasted on the plates and in the garbage-pail. The house- 
wife who values the fat as it should be valued saves the dripping, and uses it in 
cooking instead of "cooking butter." 

A judicious use of cereals and vegetables with recovered "dripping" or salt 
pork, with just enough meat to flavor the resulting dish, will enable the provider 
to furnish the main dish for each meal for about 15 cents per 1,000 calories, or 90 
cents for 12,000 calories. The remaining 3,000 to 6,000 calories may be made up 
of relishes or luxuries, as the purse and inclination permits. A reliance on meats 
of the tender sort, eaten with fresh vegetables, means an average expenditure of 
15 to 20 cents per 1,000 calories, $2.40 per 12,000; $16.80 -^ $2.80 per week for 
the essential elements of food. 

Vegetables have more waste substance, and therefore a more generous allow- 
ance must be made. The proteid especially must be increased by one third. 

Milk for cooking is reckoned at 4 to 6 cents per quart, since it is usually lopped, 
i.e., has had the cream removed. 

Some of the dishes would only be made when the ingredients could be had at a 
low cost. This is why the prices given are not always uniform. This whole 
pampldet is only an example of ?)iethod, and makes no pretensions to exactness in 
a field where accurate results are impossible with the meagre facts available. If it 
shall hasten the day when better figures are at the service of the purveyor, it will 
have served its mission. 

50 



APPENDIX I. 



TABLE OF INTERCHANGEABLE WEIGHTS AND MEASURES 
WITH APPROXIMATE FOOD VALUE OF THE SAME. 



Measures. 
Approximate only. 



Weights. 



BREAD FLOUR. 



45 tbsps. 

2| tbsps. 

I cup = 14 tbsps. 

I tbsp. 



j I lb. = 160Z. ) 
\ 453-6 gms. [ 



lb. 

453-6 gi 

I oz. = 28.3 gms, 

140 gms. = 5 oz, 

10 gms. = f oz, 



WHOLE WHEAT. 



41 tbsps. 

2| tbsps. 

I cup = 14 tbsps. 

I tbsp. 



j I lb. = 16 oz. ) 
I 453.6 gms. f 

I oz.= 28.3 gms. 
154 gms. = 5|oz. 

II gms. = yj oz. 



PASTRY FLOUR. 

lb. = 16 oz. 
453.6 gms. 



56i tbsps. \ 

i ^ ' 
3I tbsps. ji oz. = 28.3 gms, 

I cup = 14 tbsps. 112 gms. = 4 oz. 

I tbsp. 



BUCKWHEAT. 



41 tbsps. 

25 tbsps. 
I cup 



28 tbsps. 

1.7 tbsps. 

I cup = 14 tbsps. 

I tbsp. 



j I lb. =: I60Z. ) 

] 453-6 gms. |" 



lb. =: 16 

453.6 gm! 

I oz. — 28.3 gms. 

154 gms. = 5^ oz. 



j I lb. = 16 oz. ) 
j 453.6 gms. \ 

I oz. = 28.3 gms. 

224 gms. = 8 oz. 



CORN MEAL (uNBOLTED). 

I. = i6c 
3-6 gms \ 



38 tbsps. 

2f tbsps. 

I cup — 14 tbsps 

I tbsp. 



/ I lb. = 16 oz. I 

I 45: 
I oz. = 28.3 gms. 
168 gms. = 6 oz. 
12 gms. 



Water. 



12.4 



II. 4 



13.6 



II-5 



10.3 



Protein. 
Grams 



50.8 

3-1 
15.6 
1. 12 



62.6 

3-9 
21 .1 

1-5 



49 

3 
12.04 

.86 



29 
1.8 
9.8 

38.6 

2.4 

19.04 

1-3 

34 

2 
12.6 
•9 



Fats. 
Grams. 



4-5 

.28 

1.26 

.09 



8.6 

•53 
2.5 



•31 
1. 12 

.08 



5-4 

-33 
1. 12 



4.9 

•3 

2.52 

.18 



19. 1 

1.2 

7 

•5 



C. H. 
Grams. 



339-7 

21.2 

103.6 

7-4 



326.1 

20.3 
110.6 

7-9 



339-3 

21.2 

82.6 

5-9 



353-4 

22.08 
120.4 



352.9 

22 

174-3 
12.45 



298.9 

18.6 

no. 6 

7-9 



Calories 



1645 

102.8 

506.8 

36.2 



J675 

104.6 

569.2 

40.6 



1640 

102.5 

404.6 

28.9 



1620 
lOI 

546 



1650 

104 

814 

582 



1545 

97 

571-6 
40.8 



51 



52 THE DIETARY COMPUTER. 

INTERCHANGEABLE WEIGHTS AND MEASURES. 



Measures. 
Approximate only. 



Weights. 



CORN MEAL (bOLTED). 

I lb. = i6oz. ) 

453-6 gms. \ 

1 oz. = 28.3 gms 

130 gms. = 4 oz 

10 gms. 



45 tbsps. 

2.8 tbsps. 

I cup = 13 tbsps 

I tbsp. 



ROLLED OATS. 



QO tbsps. 

5^ tbsps. + 

I cup = 14 tbsps. 

I tbsp. 



( I lb. =: 16 oz. 1^ 



453.6 gms. I 
I oz.,= 28.3 gms, 
70 gms. = 2\ oz, 
5 gms. 



WHEATLET. 



37 tbsps. + 

2\ tbsps.— 

, ., \ 180 gms.= 

I cup =15 tbsps. j 6ioz.+ 

I tbsp. |i2 gms. — ^ oz. 



j I lb. = 160Z. ) 
I 453-6 gms. \ 



I lb. = 
453-6 g: 
I oz. = 28.3 gms. 



26| tbsps. -(- 

if tbsps. 

I cup = 14 tbsps. 

I tbsp. 



j I lb. = 16 oz. ) 
( 453-6 gms. J 



lb. = 
453-6 gi 
I oz. = 28.3 gms. 
( 238 gms. 



I gms. = I 
!|oz.- S 
17 gms. 



HOMINY. 



33 tbsps. 



:M 



1 j I lb. = 16 oz. 
\\ 453.6 gms. 
2 tbsps. ji oz. — 28.3 gms, 
I cup = 14 tbsps. 196 gms. = 7 oz. 
I tbsp. i 14 gms. I oz. 



Refuse, 

% 



TAPIOCA. 



35 tbsps, 

2 tbsps. + 

I cup = 13 tbsps. 

I tbsp. 



]■ 



lb. = 16 oz. ) 
453.6 gms. \ 
I oz. = 28.3 gms. 
IQ5 gms. = 7 oz. 
I5gms.— I0Z.+ 



Water. 

% 



12.9 



7-3 



10.4 



12.8 



7-9 



II. 4 



Protein. 
Grams. 


Fats. 
Grams. 


40.4 


10 


2-5 
II. I 
I. II 


.62 
3 
■3 


73 


32.6 


4 5 
II. 2 

.3 


2 

5 .02 

•35 


55-7 


6.3 


3-4 


-39 


22.5 


1.8 


1.4 


.12 


36.3 


1-4 


2.4 


.08 


18.9 


•7 


1-35 


.05 


37-6 


2.7 


2.4 
16. 1 
1-15 


.16 
1. 12 

.08 


4.01 


•45 


■25 
1.8 
.14 


.02 

-13 
.01 



C. H. 
Grams 



340 

21 

97.6 

9-7 



306.2 

12.8 

44.18 

3-3 



340.1 
21.2 

134 

8.9 



358.3 
22.3 

187.8 
13-4 

335-8 

20.9 
144 
10.3 

399-2 

24.9 

171. 6 

13.2 



Calories 



16. 
103 

474 
47-4 



1820 

II3^7 
280 
20 



1685 

105.3 
667 

44-5 



1630 

lOI. 

854 
61 



1650 

103 
712.6 
50.9 



1650 

103 
709.2 

54-5 



* Measured lightly and level. The weight will vary according to the 
compactness in the measurement. 



APPENDIX I. 
INTERCHANGEABLE WEIGHTS AND MEASURES. 



53 



Measures. 
Approximate only. 



Weights. 



MACARONI. 



I cup 

(i-inch pieces) 



32 tbsps. 

2 tbsps. 

I cup = 16 tbsps. 

I tbsp. 



= 16 oz. ) 
.6 gms. ) 



lib. = 

453 
120 gms. 

45 OZ- + 



I 453-6 gms. 
I oz. = 28.3 gms. 
226.8 gms. =8 oz. 
14.1 gms. = ^ oz. 



GRANULATED SUGAR. 



31 tbsps.— 

2 tbsps.— 

I cup = 14 tbsps, 

I tbsp. 



j I lb. = 16 oz. ) 
i 453-6 gms. ) 
I oz. = 28.3 gms. 
j 210 gms. I 
i 7ioz.- [ 
j 15 gms. I 
i 40Z.+ f 



BROWN SUGAR.* 



I cup = 10 tbsps. 
I tbsp. 



. — 16 oz. ) 
}.6 gms. j 

i 



lib. - 

453 
I oz. = 28.3 gms 

j 160 gms 

I 6 oz.— 
16 gms.= ^ oz.-|- 



POWDERED SUGAR. 



I cup = 14 tbsps. 
I tbsp. 



lib. 
453-6 gi 
I oz. = 28.3 gms. 



16 oz. ) 

gms. ) 

B.3gms. 

j 168 gms. ) 

\ 60Z.- y 



12 gms. 



Refuse. 

% 



Water. 



10.3 



Protein. 
Grams 



60.8 
6.1: 

4-5 

.2 

2.2 

. I 



Fats. 
Grams, 



4-1 
1.08 



385-5 

24. I 
192.7 
12 



C. H 
Grams. 



336.1 



453-6 
28.3 
168 



431 
27 

150 
15 



453-6 
28.3 

163.8 
II. 7 



Calories 



1665 
440.4 

3605 

225.3 
1802 
112. 6 



x86o 
1x6 
861 

61.5 



1766 
no. 3 
623 
62.3 



1 860 
116 
688.8 
49.2 



* Brown sugar with much moisture and lumps may weigh more than 
indicated, but freed from lumps is of constant weight. 



54 



THE DIETARY COMPUTER. 



In the accompanying list of equivalent measurements and weights an ordinary 
"half-pint" measuring cup was used. This style of cup was found in all stores 
where kitchen utensils were sold, and half, quarter, and third divisions were indi- 
cated. The cost was five cents. Variation will be found in measuring-cups, but 
if the same cup is always used the results will be proportionally correct. A table- 
spoon which contained four level teaspoons was also used. 

While no standard cup nor spoon is obtainable, the work of accurate measure- 
ment will be facilitated if a certain half-pint cup and a tablespoon of known 
capacity are set aside as the standard measurements in each household. 

A few recipes are given to indicate measure, weight, and food value. With 
experience the food value per cup may be easily estimated, as in so many recipes 
there is a repetition of materials like flour, milk, sugar, butter, eggs, etc. 

From the tables various combinations may be arranged. 



Weight. 



CORN CAKE 

i68 



I cup corn meal 

1 cup flour 

2 tablespoonfuls sugar. 

2 tablespoonfuls butter. 

I cup milk 

I egg 

1 tablespoonful salt. . . . 

3 tbsps. baking powder 



gms. 
70 gms. 
24 gms. 
28 gms. 
232 gms. 
56 gms. 



= 6 oz. — 
^21 oz. 
= I oz. — 
= I oz. 
= 8 oz.-f 
= 2 oz. 



7 gms. = I oz. 



Protein. 
Grams. 



12.6 
7." 



585 gms. = 20f oz. 



BAKED MACARONI, 



I cup macaroni 

1 cup milk 

2 tablespoonfuls flour.. 
2| tablespoonfuls butter 
4 tbsps, grated cheese. 

3 rolled crackers for 
top 

I tbsp. salt-pepper. ... 



120 gms.= 41^ oz. 
232 gms.= 8 oz.-(- 

28 gms. = I oz. 

28 gms. = I oz. 

56 gms. = 2 oz. 

42 gms.=; i^ oz. 



506 gms. = 17I oz. 



RICE PUDDING 

2 cups milk (i pint). < 

4 tablespoonfuls rice. . 

2 eggs 

2 tablespoonfuls sugar. 
Salt and nutmeg 



464 gmf.= lib. I I 
16 oz."'" ) 

60 gms. =: 2^ oz. 

112 gms. = 4 oz. 
24 gms. = I oz. — 



660 gms.= 23! oz. 



35-5 



6.12 

7-5 

31 

.2 

16.3 

4.6 



37.82 



15 

5-40 
15 



Fats. 
Grams. 



35-40 



.6: 

24 
9 
5-2 



45-83 

1.08 

9 



.28 



24 
20. 



58.26 



18. 1 

.2 
10.4 



28.7 



C. H. 
Grams 



I ID. 6 

51 

24 



II-3 



196.9 



II. 3 

21.2 



Calories 



571 
253-4 
123 
225 
162.5 
81 



. I 

30.1 



151-5 

22.7 
53.6 



1416.I 



440.4 
162.5 
102.8 

225 
257.5 

176.7 



1364.9 



325 

244 
162 
123 



100.3; 854 



Cost. 
Cents. 



8.6 



.0004 



9.0014 



• 3 
.01 



II. 31 



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Manual for Courts-martial 16mo, morocco 

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Metcalfe's Cost of Manufactures — And the Administration 

Workshops, Public and Private 8vo 

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Sharpe's Art of Subsisting Armies in War 18mo, morocco, 1 50 

Walke's Lectures on Explosives 8vo, 4 00 

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Young's Simple Elements of Navigation 16mo, morocco, 1 00 

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the Blowpipe 12mo, morocco, 

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Miller's Manual of Assaying 12mo, 

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Sheep, 
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Bovey's Strength of Materials and Theory of Structures. . . .Svo, 7 50 
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Hall's Car Lubrication 12mo, 

Jones's Machine Design: 

Part I. — Kinematics oi Machinery Svo, 

Part II. — Form, Strength and Proportions of Parts Svo, 

Kent's Mechanical Engineers' Pocket-book. .. .16mo, morocco, 

Kerr's Power and Power Transmission Svo, 

MacCord's Kinematics; or, Practical Mechanism Svo, 

" Mechanical Drawing 4to, 

" Velocity Diagrams Svo, 

Mahan's Industrial Drawing. (Thompson.) Svo, 

Poole's Calorific Power of Fuels Svo, 

Reid's Course in Mechanical Drawing Svo, 

" Text-book of Mechanical Drawing and Elementary 

Machine Design Svo, 

Richards's Compressed Air 12mo, 

Robinson's Principles of Mechanism Svo, 

Smith's Press-working of Metals Svo, 

Thurston's Treatise on Friction and Lost Work in Machin- 
ery and Mill Work Svo, 

" Animal as a Machine and Prime Motor and the 

Laws of Energetics 12mo, 

Warren's Elements of Machine Construction and Drawing. .Svo, 
Weisbach's Kinematics and the Power of Transmission. (Herr- 
mann—Klein.) Svo, 

" Machinery of Transmission and Governors. (Herr- 
mann—Klein.) Svo, 

" Hydraulics and Hydraulic Motors. (Du Bois.) .Svo, 

Wolff's Windmill as a Prime Mover Svo, 

Wood's Turbines Svo, 

MATERIALS OF ENGINEERING. 

Bovey's Strength of Materials and Theory of Structures. .Svo, 7 50 
Burr's Elasticity and Resistance of the Materials of Engineer- 
ing Svo, 5 00 

Church's Mechanics of Engineering Svo, 6 00 

Johnson's Materials of Construction Large Svo, 6 00 

Keep's Cast Iron. [In preparation.) 

Lanza's Applied Mechanics Svo, 7 50 

Martens's Handbook on Testing Materials. (Henning-) Svo, 7 50 

Merriman'a Text-book on the Mechanics of Materials .... Svo, 4 00 

" Strength of Materials 12mo, 1 00 

Metcalf's Steel. A Manual for Steel-users 12mo, 2 00 

Smith's Wire: Its Use and Manufacture Small 4to, 3 00 

Thurston's Materials of Engineering 3 vols., Svo, 8 00 

Part II.— Iron and Steel Svo, 3 50 

Part III. — A Treatise on Brasses, Bronzes and Other Alloys 

and their Constituents Svo, 2 50 

Thurston's Text-book of the Materials of Construction. .. .Svo, 5 00 

12 



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Wood's Treatise on the Resistance of Materials and an Ap- 
pendix on the Preservation of Timber 8vo, 2 00 

" Elements of Analytical Mechanics Svo, 3 00 

STEAM ENGINES AND BOILERS. 

Carnot's Reflections on the Motive Power of Heat. (Thurston.) 

^ , . 12mo, 1 50 

Dawson s Engineering " and Electric Traction Pocket-book. 

16mo, morocco, 4 00 

Ford s Boiler Making for Boiler Makers 18mo, 1 00 

Hemenway's Indicator Practice and Steam-engine Economy. 

12mo, 2 00 

Hutton s Mechanical Engineering of Power Plants Svo, 5 00 

" Heat and Heat-engines 8vo, 5 00 

Kent's Steam-boiler Economy 8vo 4 00 

Kneass's Practice and Theory of the Injector 8voi 1 50 

MacCord's Slide-valves 8vo, 2 00 

Meyer's Modern Locomotive Construction 4to' 10 00 

Peabody's Manual of the Steam-engine Indicator 12mo, 1 50 

" Tables of the Properties of Saturated Steam and 

Other Vapors 8vo, 1 00 

" Thermodynamics of the Steam-engine and Other 

Heat-engines 8vo, 5 00 

" Valve-gears for Steam-engines Svo, 2 50 

Peabody and Miller. Steam-boilers Svo, 4 00 

Pray's Twenty Years with the Indicator Large Svo, 2 50 

Pupin's Thermodynamics of Reversible Cycles in Gases and 

Saturated Vapors. (Osterberg.) 12mo, 125 

Reagan's Locomotive Mechanism and Engineering 12mo, 2 00 

Rontgen's Principles of Thermodynamics. (Du Bois.) Svo, 5 00 

Sinclair's Locomotive Engine Running and Management. .12mo, 2 00 

Smart's Handbook of Engineering Laboratory Practice. .12rao, 2 50 

Snow's Steam-boiler Practice 8vo, 3 00 

Spangler's Valve-gears Svo' 2 50 

" Notes on Thermodynamics 12mo, 1 00 

Thurston's Handy Tables Svo, 1 50 

" Manual of the Steam-engine 2 vols., Svo, 10 00 

Part I. — History, Structure, and Theory Svo, 6 00 

Part II. — Design, Construction, and Operation Svo, 6 00 

Thurston's Handbook of Engine and Boiler Trials, and the Use 

of the Indicator and the Prony Brake Svo, 5 00 

" Stationary Steam-engines Svo, 2 50 

" Steam-boiler Explosions in Theory and in Prac- 
tice 12mo, 1 50 

" Manual of Steam-boilers, Their Designs, Construc- 
tion, and Operation Svo, 5 00 

Weisbach's Heat, Steam, and Steam-engines. (Du Bois.).. Svo, 5 00 

Whitham's Steam-engine Design Svo, 5 00 

Wilson's Treatise on Steam-boilers- (Flather.) 16mo, 2 50 

Wood's Thermodynamics, Heat Motors, and Refrigerating 

Machines Svo, 4 00 

MECHANICS AND MACHINERY. 

Barr's Kinematics of Machinery Svo, 2 50 

Bovey's Strength of Materials and Theory of Structures .. Svo, 7 50 

Chordal. — Extracts from Letters 12mo, 2 00 

Church's Mechanics of Engineering Svo, 6 00 

" Notes and Examples in Mechanics Svo, 2 00 

13 



Compton's First Lessons in Metal-working 12mo, 1 50 

Compton and De Groodt. The Speed Lathe 12mo, 1 50 

Cromwell's Treatise on Toothed Gearing 12mo, 1 50 

" Treatise on Belts and Pulleys 12mo, 1 50 

Dana's Text-book of Elementary Mechanics for the Use of 

Colleges and Schools 12mo, 1 50 

Dingey's Machinery Pattern Making 12mo, 2 00 

Dredge's Record of the Transportation Exhibits Building of the 

World's Columbian Exposition of 1893 4to, hsJf mor., 5 00 

Du Bois's Elementary Principles of Mechanics: 

Vol. I. — Kinematics 8vo, 3 50 

Vol. II.— Statics Svo, 4 00 

Vol. III.— Kinetics Svo, 3 50 

Du Bois's Mechanics of Engineering. VoL I Small 4to, 10 00 

Durley's Elementary Text-book of the Kinematics of Machines. 

(In preparation.) 

Fitzgerald's Boston Machinist 16mo, 1 00 

Flather's Dynamometers, and the Measurement of Power. 12mo, 3 00 

" Rope Driving 12mo, 2 00 

Hall's Car Lubrication 12mo, 1 00 

Holly's Art of Saw Filing 18mo, 75 

* Johnson's Theoretical Mechanics 12mo, 3 00 

Jones*s Machine Design: 

Part 1- — Kinematics of Machinery 8vo, 1 50 

Part II. — Form, Strength and Proportions of Parts. .. .8vo, 3 00 

Kerr's Power and Power Transmission Svo, 2 00 

Lanza's Applied Mechanics Svo, 7 50 

MacCord's Kinematics; or, Practical Mechanism Svo, 5 00 

" Velocity Diagrams Svo, 1 50 

Merriman's Text-book on the Mechanics of Materials Svo, 4 00 

♦ Michie's Elements of Analytical Mechanics Svo, 4 00 

Reagan's Locomotive Mechanism and Engineering 12mo, 2 00 

Reid's Course in Mechanical Drawing Svo, 2 00 

" Text-book of Mechanical Drawing and Elementary 

Machine Design Svo, 3 00 

Richards's Compressed Air 12mo, 1 50 

Robinson's Principles of Mechanism Svo, 3 00 

Sinclair's Locomotive-engine Running and Management. . 12mo, 2 00 

Smith's Press-working of Metals Svo, 3 00 

Thurston's Treatise on Friction and Lost Work in Machin- 
ery and Mill Work Svo, 3 00 

" Animal as a Machine and Prime Motor, and the 

Laws of Energetics 12mo, 1 00 

Warren's Elements of Machine Construction and Drawing. .8vo, 7 50 
Weisbaeh's Kinematics and the Power of Transmission. 

(Herrman — Klein.) Svo, 5 00 

" Machinery of Transmission and Governors. (Herr- 

(man— Klein.) Svo, 5 00 

Wood's Elements of Analytical Mechanics Svo, 3 00 

" Principles of Elementary Mechanics 12mo, 1 25 

" Turbines Svo, 2 50 

The World's Columbian Exposition of 1S93 4to, 1 00 

METALLURGY. 

Egleston's Metallurgy of Silver, Gold, and Mercury: 

Vol. I.-Silver Svo, 7 50 

Vol. II.— Gold and Mercury Svo, 7 50 

14 



Keep's Cast Iron 8vo, 2 50 

Kunhardt's Practice of Ore Dressing in Lurope 8vo, 1 50 

Le Chatelier's High-temperature Measurements. (Boudouard — 

Burgess.) 12mo, 3 00 

Metcalf s Steel. A Manual for Steel-users 12mo, 2 00 

Thurston's Materials of Engineering. In Three Parts 8vo, 8 00 

Part II. — Iron and Steel 8vo, 3 50 

Part III.~A Treatise on Brasses, Bronzes and Other Alloys 

and Their Constituents 8vo, 2 50 

MINERALOGY. 

Barringer's Description of Minerals of Commercial Value. 

Oblong, morocco, 2 50 

Boyd's Resoxirces of Southwest Virginia 8vo, 3 00 

" Map of Southwest Virginia Pocket-book form, 2 00 

Brush's Manual of Determinative Mineralogy. (Penfield.) .8vo, 4 00 

Chester's Catalogue of Minerals 8vo, paper, 1 00 

Cloth, 1 25 

" Dictionary of the Names of Minerals 8vo, 3 50 

Dana's System of Mineralogy Large Svo, half leather, 12 50 

" First Appendix to Dana's New " System of Mineralogy." 

Large 8vo, 1 00 

" Text-book of Mineralogy Svo, 4 00 

" Minerals and How to Study Them 12mo, 1 50 

" Catalogue of American Localities of Minerals . Large 8vo, 1 00 

" Manual of Mineralogy and Petrography I2mo, 2 00 

Egleston's Catalogue of Minerals and Synonyms 8vo, 2 50 

Hussak's The Determination of Rock-forming Minerals. 

(Smith.) Small 8vo, 2 00 

• Penfield's Notes on Determinative Mineralogy and Record of 

Mineral Tests Svo, paper, 50 

Rosenbusch's Microscopical Physiography of the Rock-making 

Minerals. (Idding's.) Svo, 5 00 

•Tillman's Text-book of Important Minerals and Rocks.. Svo, 2 00 

Williams's Manual of Lithology Svo, 3 00 

MINING. 

Beard's Ventilation of Mines 12mo, 2 50 

Boyd's Resources of Southwest Virginia Svo, 3 00 

" Map of Southwest Virginia Pocket-book form, 2 00 

* Drinker's Tunneling, Explosive Compounds, and Rock 

Drills 4to, half morocco, 25 00 

Eissler's Modern High Explosives Svo, 4 00 

Goodyear's Coal-mines of the Western Coast of the United 

States 12mo, 2 50 

Ihlseng's Manual of Mining Svo, 4 00 

Kunhardt's Practice of Ore Dressing in Europe Svo, 1 50 

O'Driscoll's Notes on the Treatment of Gold Ores Svo, 2 00 

Sawyer's Accidents in Mines Svo, 7 00 

Walke's Lectures on Explosives Svo, 4 00 

Wilson's Cyanide Processes 12mo, 1 50 

Wilson's Chlorination Process 12mo, 1 50 

Wilaan's Hydraulic and Placer Mining 12mo, 2 00 

Wilson's Treatise on Practical and Theoretical Mine Ventila- 
tion 12mo, 1 25 

15 



SANITARY SCIENCE. 



Fohvell's Sewerage. 



(Designing, Construction and Maintenance.) 

8vo 

" Water-supply Engineering 8vo 

Fuertes's Water and Public Health 12mo 

" Water-filtration Works 12mo 

Gerhard's Guide to Sanitary House-inspection l6mo 

Goodrich's Economical Disposal of Tofwns' Refuse ... Demy 8vo 

Hazen'a Filtration of Public Water-supplies Svo 

Kiersted's Sewage Disposal , 12mo 

Mason's Water-supply. (Considered Principally from a San 

itary Standpoint Svo 

" Examination of Water. (Chemical and Bacterio 

logical.) 12mo 

Merriman's Elements of Sanitary Engineering Svo 

Nichols's Water-supply. (Considered Mainly from a Chemical 

and Sanitary Standpoint.) (1883.) Svo 

Ogden's Sewer Design 12mo 

* Price's Handbook on Sanitation 12mo 

Richards's Cost of Food. A Study in Dietaries 12mo 

Richards and Woodman's Air, Water, and Food from a Sani 

tary Standpoint Svo 

Richards's Cost of Living as Modified by Sanitary Science. 12mo 

Rideal's Sewage and Bacterial Purification of Sewage .Svo 

Turneaure and Russell's Public Water-supplies Svo 

Whipple's Microscopy of Drinking-water Svo, 

Woodhull's Notes on Military Hygiene 16mo 



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MISCELLANEOUS. 

Barker's Deep-sea Soundings Svo, 2 00 

Emmoiis's Geological Guide-book of the Rocky Mountain Ex- 
cursion of the International Congress of Geologists. 

Large Svo, 

Ferrel's Popular Treatise on the Winds Svo, 

Haines's American Railway Management 12mo, 

Mott's Composition, Digestibility, and Nutritive Value of Food. 

Mounted chart, 

" Fallacy of the Present Theory of Sound 16mo, 

Ricketts's History of Rensselaer Polytechnic Institute, 1824- 

1894 Small Svo, 

Rotherham's Emphasised New Testament Large Svo, 

" Critical Emphasised New Testament 12mo, 

Steel's Treatise on the Diseases of the Dog Svo, 

Totten's Important Question in Metrology Svo, 

The World's Columbian Exposition of 1893 4to, 

Worcester and Atkinson. Small Hospitals, Establishment and 
Maintenance, and Suggestions for Hospital Architecture, 
with Plans for a Small Hospital 12mo, 1 25 



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HEBREW AND CHALDEE TEXT-BOOKS. 

Green's Grammar of the Hebrew Language Svo, 3 00 

" Elementary Hebrew Grammar 12mo, 1 25 

" Hebrew Chrestomathy Svo, 2 00 

Gesenius's Hebrew and Chaldee Lexicon to the Old Testament 

Scriptures. (Tregelles.) Small 4to, half morocco, 5 00 

Letteris's Hebrew Bible Svo, 2 25 

16 



iAR. 9:7 1902 






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